Hot and Sour Egg Drop Soup

This Chinese take out-style hot and sour egg drop soup is so good. It takes just minutes to make and tastes just as good (or better) than the  the soup from your favorite restaurant. 

This hot and sour egg drop soup is total comfort food. You can add more vegetables to the soup if you like, as well as play around with the mushrooms. 

I was really intimidated about trying egg drop soup until I made this one. It takes so little time to make, and swirling in the egg at the end is actually pretty easy. Whether or not you get long strands of egg or tiny laces (I got a little of both), the soup tastes just as good. 

Ingredients you will need for this egg drop soup:

Chicken broth: You can either make your own or dress up some low sodium store bought broth.

Mushrooms: For this soup, I used fresh shiitake mushrooms. If you like, you can use dried shiitakes for a more intense flavor. You can also add some dried wood ear mushrooms if you have access to a well stocked Asian grocery store. 

Vinegar: This is what gives the soup its "sour" flavor. I used red wine vinegar, but many traditional recipes call for white vinegar. I think sherry vinegar would be delicious too. 

Soy sauce, ginger, sesame oil, garlic, scallions, white peppercorns, and oyster sauce: All of these ingredients combined give this soup such a gorgeous flavor. 

Bamboo shoots: This recipe calls for canned bamboo shoots. If you can't find them, or don't like them, you can substitute a vegetable with a similar texture, such as celery, carrots, or napa cabbage. 

Tofu: Be sure to use firm or extra firm tofu. 

How to make hot and sour egg drop soup:

First, infuse the chicken broth with the flavors of ginger, garlic, scallions, white pepper, and oyster sauce. Bring 5 cups of low sodium chicken broth to a simmer and add 2 tablespoons minced fresh ginger, a minced clove of garlic, 2-3 white peppercorns, and a tablespoon of sliced scallions. Simmer the mixture for about 10 minutes. 

Next, add the mushrooms, bamboo shoots, soy sauce, sugar, salt, more white pepper, vinegar, and sesame oil. 

Dissolve some cornstarch in 2 tablespoons of the chicken broth and then, stirring constantly, add it to the simmering broth. Add the tofu and cook for another minute. 

Slowly swirl in the egg while stirring constantly to create ribbons of egg in the soup. 

Hot vs. "Hot." This hot and sour soup is so named based on its temperature, not on spiciness. If you want this soup to be spicy hot, add a tablespoon of crushed red pepper or chile garlic sauce. 

What to serve with hot and sour egg drop soup:

General Tso's Chicken

Shrimp Fried Rice

Mongolian Lamb with Scallions

Stir-fried Clams with Bean Sauce

BBQ Pork and Shrimp Egg Rolls

Hot and Sour Soup with Pork

This month, the Soup Saturday group is sharing recipes that feature eggs. 

Thank you Wendy of A Day in the Life on the Farm for this theme. 

• Chicken Noodle Egg Drop Soup from Making Miracles 
• Hot and Sour Egg Drop Soup from Karen's Kitchen Stories 
• Kerala Style Egg Stew With Idiyappam from Sneha's Recipe 
• Polish Whole Beet Soup (Botwinka) from zestysouthindiankitchen 
• Salmorejo Cordobés from Culinary Adventures with Camilla  
• Stracciatella with Chicken from A Day in the Life on the Farm 

Hot and Sour Egg Drop Soup Recipe

Yield: 4 servings

Author: Karen's Kitchen Stories

This Chinese take out-style hot and sour egg drop soup is so good. It takes just minutes to make and tastes just as good (or better) than the the soup from your favorite restaurant.

Ingredients

• 5 cups low sodium chicken broth
• 2 tablespoons minced fresh ginger
• Minced garlic clove
• 1 tablespoon oyster sauce
• 2-3 white peppercorns
• 1 tablespoon thinly sliced scallions
• 4 fresh shiitake mushrooms, thinly sliced
• 1/3 cup bamboo shoots, diced
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons red wine vinegar
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch combined with 2 tablespoons of the broth, stirred together. 
• 8 ounces firm tofu, cut into cubes
• 1 egg plus a pinch of salt, whisked
• Thinly sliced scallions for garnish

Instructions

1. Combine the broth, ginger, minced garlic clove, oyster sauce, peppercorns, and scallions. Simmer for 15 minutes. 
2. Stir in the mushrooms, bamboo shoots, soy sauce, sugar, salt, ground white pepper, vinegar, and sesame oil and let simmer for 5 minutes. 
3. In the meantime, stir together the cornstarch with 2 tablespoons of the broth to make a slurry. 
4. Add the cornstarch mixture to the soup and cook, stirring constantly, until the soup thickens, about 2 to 3 minutes. 
5. Add the tofu and cook for another minute. 
6. Whisk the egg and salt together in a bowl and, while stirring in a figure eight pattern, slowly drizzle in the egg. 
7. Serve the soup garnished with scallions. 

Nutrition Facts

Calories

164.88

Fat (grams)

7.48

Sat. Fat (grams)

1.68

Carbs (grams)

13.12

Fiber (grams)

2.03

Net carbs

11.09

Sugar (grams)

2.34

Protein (grams)

14.54

Sodium (milligrams)

761.87

Cholesterol (grams)

46.73

https://www.karenskitchenstories.com/2021/05/hot-and-sour-egg-drop-soup.html

Karen's Kitchen Stories

soup, eggs, tofu, egg drop

Soup

Chinese

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