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Hot and Sour Egg Drop Soup

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.



  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.

20m Total Time | 10m Prep Time | 10m Cook Time
Yield: 4 servings

Recipe and photograph courtesy of the American Egg Board.

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