Hot & Sour Egg Drop Soup

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  • Ingredients
    2 cans (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

    Yields: 4 servings

  • Nutritional Information

    Per Serving

    Calories: 184

    Total Fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 191 mg
    Sodium: 1605 mg
    Carbohydrates: 22 g
    Dietary Fiber: 4 g
    Protein: 12 g
    Vitamin A: 5712.7 IU
    Vitamin D: 41 IU
    Folate: 54.1 mcg
    Calcium: 53.5 mg
    Iron: 2 mg
    Choline: 139 mg


  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.

Insider Info

Try this quick and soothing soup, the eggs, bamboo shoots, carrots and mushrooms offer a pleasing texture to chicken broth.