Bamboo Shoot and Mushroom Egg Drop Soup

By Avera

Ingredients
  • 2 cans chicken broth (~4 cups)

  • 4oz can bamboo shoots, drained

  • 6oz can button mushrooms, drained

  • 2 Tbsp sherry

  • 1 tsp soy sauce

  • 1 tsp wine vinegar

  • dash salt

  • dash pepper

  • 1 egg

Directions
  1. Mix all ingredients but the egg in a saucepan and bring to a boil. Simmer for 15 minutes. Crack the egg into a small bowl, discarding the shell. Stir the egg briefly with a fork. Slowly pour the stirred egg into the soup, stirring gently to distribute. Serve immediately.


Nutritional Facts

Servings
1
Servings
4
Net carbs per serving
.5g

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