Hot and Sour Egg Drop Soup
Recipe courtesy of the American Egg Board.
2 (14 to 14.5-ounce) cans ready-to-serve chicken broth
1 (8-ounce) can sliced bamboo shoots, drained
1 cup shredded carrots
1 cup frozen peas
1 (4-ounce) can sliced mushrooms, drained
1/3 cup rice wine vinegar
1 tablespoon soy sauce
3/4 teaspoon ground black pepper
1/4 cup cold water
2 tablespoons cornstarch
4 large eggs, well beaten
- 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.
Makes 4 servings.
Recipe and photograph courtesy of the American Egg Board.