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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

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.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A and choline

Good Source of fiber, folate and iron

calories: 181
total fat: 6g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 217mg
sodium: 1,606mg
carbohydrates: 21g
dietary fiber: 4g
protein: 12g
vitamin A: 5,095.9IU
vitamin D: 17.5IU
folate: 50.2mcg
calcium: 50.4mg
iron: 1.9mg
choline: 128.0mg

vitamin C: 5.6mg
vitamin E: 1.4IU
trans fat: 0g
sugars: 10g
potassium: 265.0mg
magnesium: 22.3mg
selenium: 16.6mcg
phosphorus: 150.6mg
vitamin B12: .6mcg
vitamin K: 4.4mcg
vitamin B6: .2mg
copper: .2mg
vitamin B1 - thiamin: .2mg
manganese: .3mg
zinc: 1.3mg
vitamin B2 - riboflavin: .3mg
vitamin B3 - niacin: .9mg
omega 3: .1g
omega 6: .8g