Hot & Sour Egg Drop Soup

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...

    Average Rating

  • Ingredients
    4 large EGGS, well beaten
    2 - 14 1/2 oz. cans 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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 176

    Total fat: 5 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 190 mg
    Sodium: 578 mg
    Carbohydrates: 14 g
    Fiber: 3 g
    Sugar: 3 g
    Protein: 17 g
    Vitamin A: 209 mcg
    Vitamin D: 1 mcg
    Folate: 27 mcg
    Choline: 153 mg
    Calcium: 54 mg
    Iron: 2 mg
    Potassium: 111 mg

    This recipe is an excellent source of protein, vitamin A and choline.

Directions

  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. While gently stirring soup, slowly POUR in eggs. REMOVE from heat immediately and SERVE.