Hot and Sour Egg Drop Soup
This tasty soup is simple to make but complex in flavor. Try it as a starter to any meal or on it's own as a light supper.
Ingredients
- 2 14 oz cans ready-to-serve chicken broth
- 1 8 oz can sliced bamboo shoots, drained
- 1 cup shredded carrots
- 1 cup frozen peas
- 1 4 oz can marinated mushrooms, drained and sliced
- 1/3 cup rice wine vinegar
- 1 Tbs soy sauce
- 3/4 tsp pepper
- 1/4 cup cold water
- 2 Tbs cornstarch
- 4 eggs, well beaten
Directions
- Combine broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce, and pepper in large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
- 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.
Nutrition Facts
Calories 165
Calories from Fat 48 (29%)
(9%)Total Fat 6g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(62%)Cholesterol 186mg
(65%)Sodium 1550mg
(20%)Potassium 687mg
Total Carbohydrate 25g
(18%)Dietary Fiber 4g
Sugars 6g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.