Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Hot and Sour Egg Drop Soup

1 (up to) 1 1/2 c Sliced fresh mushrooms
1 tb Oil
3 dr Sesame oil (optional)
3 Green onions; sliced
2 cn (13. 75-oz) chicken broth
1 cn (8-oz) bamboo shoots; undrained
1 c Frozen peas
1 c Carrots; shredded
1/3 c Vinegar
1 tb Soy sauce
3/4 ts Ground pepper
1/4 c Cold water
2 tb Cornstarch
4 Eggs; beaten


In small skillet, add mushrooms to hot oil, along with green onions, and stir-fry over high heat until mushrooms are tender; set aside.

In a large saucepan over high heat, add broth, bamboo shoots, peas, carrots, vinegar, soy sauce and pepper; bring to a boil. Reduce heat to simmer and simmer 5 minutes.

Stir together water and cornstarch; slowly stir into hot soup. While stirring soup, slowly pour in eggs. Immediately remove from heat. Stir in mushrooms and green onions with accumulated liquid.

Ladle into four heated bowls.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.