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1/1 Photo of Sweet and Sour Egg Drop Soup
For me, Chinese food is just as mysterious as it is delicious. One night I had a craving for Chinese restaurant soup, so I raided the pantry and refrigerator for leftovers and came up with this concoction. This soup is easy to make and a good starting point for brave Chinese cooking beginners. I’d definitely try making it again, only with more diverse vegetables to get different textures. Bamboo shoots, water chestnuts, mushrooms, bean sprouts, green onions, julienne carrot strips, the options are endless. (By the way, I don’t measure when I cook so these measurements are approximated.)
Units: US | Metric
Serving Size: 1 (146 g)
Servings Per Recipe: 8
The following items or measurements are not included:
noodles and sauce