Egg Drop Soup Recipe

Name: Egg Drop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. canned bamboo shoots; 2 small cultivated mushrooms; 1 1/2 oz. cooked pears; 2 small tomatoes, skinned and sliced; 3 oz. chicken (white meat); 2 eggs; 1 1/2 pt. or 3 3/4 c. chicken stock or bouillon cube and water; pinch of salt; pinch of sugar; few drops sesame oil; few drops ginger sherry

Servings: persons

3 oz. canned bamboo shoots
2 small cultivated mushrooms
1 1/2 oz. cooked pears
2 small tomatoes, skinned and sliced
3 oz. chicken (white meat)
2 eggs
1 1/2 pt. or 3 3/4 c. chicken stock or bouillon cube and water
pinch of salt
pinch of sugar
few drops sesame oil
few drops ginger sherry

1
Cut bamboo shoots into strips and mushrooms into very thin slices.
2
Add the pear, tomatoes, and thinly sliced chicken.
3
Beat the eggs and leave aside.
4
Bring chicken stock to a boil.
5
Add prepared ingredients except the eggs and cook 1 to 2 minutes.
6
Add salt, sugar, sesame oil and ginger sherry and cook for 1/2 minute. Trickle beaten eggs into soup, stirring as you do.
7
Cook for 1/4 minute.
8
Serve at once.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 oz. canned bamboo shoots, 2 small cultivated mushrooms, 1 1/2 oz. cooked pears, 2 small tomatoes, skinned and sliced, and more.

Yes, Egg Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Drop Soup

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