Hot & Sour Egg Drop Soup: Ready in 30 minutes or less

Hot & Sour Egg Drop Soup

Every winter I crave hot & sour egg drop soup like the kind they made at the Chinese restaurant near my university. I’ve tried making my own a few times but was always discouraged by the long list of ingredients I could never find and the hours spent cooking it. I have finally developed a version that can be made in under 30 minutes with only a few simple ingredients that you  may already have in your kitchen. If you like the classic Chinese soup but never have time to make it, you are going to love this version.

30 Minutes or Less

Creating soup recipes that can be made quickly and easily is one of my hobbies I take most seriously. Why, you may ask? Because when I get sick, the last thing I want to do is spend hours in the kitchen making myself soup; followed by the impending doom of a million dishes that need to be done. So, as much as I love the traditional Chinese versions recipes I have tried, it was only a matter of time before I developed a short cut version.

With 30 minutes (or less) there is no need for a blender or sautéing ingredients separately. For this recipe, you will throw almost all of the ingredients into a pot and bring them to a boil. Then you will add a couple other ingredients and voila! Hot & sour egg drop soup ready in under 30 minutes.

Let’s Get Started!

So what are you waiting for? Sick or not, this soup will satisfy your soul and tickle your tastebuds.

Hot & Sour Egg Drop Soup: Ready in 30 minutes or less

  • Servings: 6-8
  • Difficulty: easy
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Make this version of the classic Chinese hot & sour egg drop soup in under 30 minutes and garnish with fresh julienned carrots and green onions.

This version is gluten and soy free, hence the use of liquid aminos instead of soy sauce. If you prefer using soy sauce, it can be substituted for the liquid aminos using a 1 to 1 ratio.

Ingredients

-8 cups vegetable stock

-4 medium sized shiitake mushrooms

-3 eggs

-3 tablespoons corn starch

-1/4 cup cold water

-1 can bamboo shoots

-1/2 cup liquid aminos (or soy sauce)

-1/2 cup rice vinegar

-2 tablespoons Sriracha or hot sauce of choice

-1 tablespoon grated fresh ginger

-1/2 teaspoon sesame oil

-1 carrot, julienned

-2 green onions, sliced finely

Directions

In a large pot combine vegetable stock, bamboo shoots, liquid aminos, rice vinegar, Sriracha, ginger, and thinly sliced mushrooms.

Bring to a boil.

In a small bowl mix corn starch and water until combined completely.

Stir into soup and continue to boil for 10 minutes.

In the same small bowl, whisk eggs.

Stirring the soup in a circular motion, pour whisked eggs into the center of the pot, continuing to stir until the eggs have turned into small ribbons.

Add sesame oil and stir, tasting and seasoning with salt and pepper if needed.

Serve garnished with green onions & thinly sliced carrots.

 

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