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Hot & Sour Egg Drop Soup

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 servings

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What You Need

2
cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth
1
can (8 oz.) sliced bamboo shoots, drained
1
cup shredded carrots
1
cup frozen peas
1
can (4 oz.) sliced mushrooms, drained
1/3
cup rice wine vinegar
1
Tbsp. soy sauce
3/4
tsp. pepper
1/4
cup cold water
2
Tbsp. cornstarch
4
EGGS, well beaten

Here’s How

  1. COMBINE broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; bring to a boil. REDUCE heat; simmer 5 minutes.
  2. MIX water and cornstarch in small bowl until dissolved. Slowly STIR into hot soup.
  3. // --> While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately and serve.

Video Demonstration

Enjoy

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A and choline

Good Source of fiber, folate and iron

calories: 184
total fat: 6g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 191mg
sodium: 1,605mg
carbohydrates: 22g
dietary fiber: 4g
protein: 12g
vitamin A: 5712.7IU
vitamin D: 41.0IU
folate: 54.1mcg
calcium: 53.5mg
iron: 2.0mg
choline: 139mg

vitamin C: 6.3mg
vitamin E: 1.4IU
trans fat: 0g
sugars: 10g
potassium: 254.7mg
magnesium: 21.4mg
selenium: 16.2mcg
phosphorus: 154.8mg
vitamin B12: 0.5mcg
vitamin K: 14.0mcg
vitamin B6: 0.3mg
copper: 0.2mg
vitamin B1 - thiamin: 0.2mg
manganese: 0.3mg
zinc: 1.4mg
vitamin B2 - riboflavin: 0.3mg
vitamin B3 - niacin: 2.8mg
omega 3: 0.1g
omega 6: 1.0g

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