Hot and Sour Egg Drop Soup

Try this quick and soothing soup before an Asian-style meal. The eggs, bamboo shoots, carrots and mushrooms offer a pleasing texture to chicken broth.

Hot and Sour Egg Drop Soup


  • 2 (14 to 14 1/2 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 pepper
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 4 eggs, well beaten


  1. Combine broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; bring to a boil.
  2. Reduce heat; simmer 5 minutes.
  3. Mix water and cornstarch in small bowl until dissolved.
  4. Slowly stir into hot soup.
  5. While gently stirring soup, slowly pour in eggs.
  6. Remove from heat immediately and serve.

10m Prep Time | 10m Cook Time | Yield: 4 servings

Recipe and photo used with permission from: American Egg Board

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