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  • Hot And Sour Egg Drop Soup

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    Hot And Sour Egg Drop Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x -(up to)
    • 1 1/2 c. Sliced fresh mushrooms
    • 1 Tbsp. Oil
    • 3 dsh Sesame oil (optional)
    • 3 x Green onions, sliced
    • 2 can (13.75-ounce) chicken broth
    • 1 can (8-ounce) bamboo shoots,undrained
    • 1 c. Frzn peas
    • 1 c. Carrots, shredded
    • 1/3 c. Vinegar
    • 1 Tbsp. Soy sauce
    • 3/4 tsp Grnd pepper
    • 1/4 c. Cool water
    • 2 Tbsp. Cornstarch
    • 4 x Large eggs, beaten

    Directions

    1. In small skillet, add in mushrooms to warm oil, along with green onions, and stir-fry over high heat till mushrooms are tender; set aside.
    2. In a large saucepan over high heat, add in broth, bamboo shoots, peas, carrots, vinegar, soy sauce and pepper; bring to a boil. Reduce heat to simmer and simmer 5 min.
    3. Stir together water and cornstarch; slowly stir into warm soup. While stirring soup, slowly pour in Large eggs. Immediately remove from heat. Stir in mushrooms and green onions with accumulated liquid.
    4. Ladle into four heated bowls.
    5. CALIFORNIA WILD RICE PROGRAM

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