Dinner for 2

Hot and Sour Egg Drop Soup

Name: Hot and Sour Egg Drop Soup
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/2 tbsp avocado oil; 2 scallions; 1 inch piece fresh ginger; 2 cloves garlic; 1 1/2 small dried red chili peppers; 6 oz chicken broth or bone broth; 1/2 cup dried mushrooms; 4 oz pork loin; 6 oz fresh shiitake and/or oyster mushrooms; 4 oz canned bamboo shoots; 4 oz tofu; 3 tbsp rice vinegar; 2 tbsp cornstarch + 2 tablespoons water; 2 eggs

Pork, mushrooms, tofu, and bamboo shoots simmer in a spicy broth before eggs and vinegar finish the soup.

Typical price

$16.71for 4 servings

$4.18 per serving$16.71 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: runningtothekitchen.com

30 minstart to table
Mediumdifficulty
2servings as written
$$$typical cost tier

Chinese Dairy-free High-protein Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Green onions$1.19 each typical	0.25	$0.34Typical price
Fresh ginger$0.40/oz typical	1 oz	$0.40Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Broth or stock$0.07/oz typical	6 oz	$0.42Typical price
Mushrooms$0.40/oz typical	7.25 oz	$2.90Typical price
Pork roast, shoulder or loin$2.49/lb typical	0.25 lb	$0.62Typical price
Artichoke hearts, water chestnuts, roasted peppers$0.18/oz typical	4 oz	$0.72Typical price
Tofu$0.17/oz typical	4 oz	$0.68Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Total for the servings shown		$8.36

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsVinegar

Not included in the cost.

Ingredients

1/2 tbsp avocado oil
2 scallions
1 inch piece fresh ginger
2 cloves garlic
1 1/2 small dried red chili peppers
6 oz chicken broth or bone broth
1/2 cup dried mushrooms
4 oz pork loin
6 oz fresh shiitake and/or oyster mushrooms
4 oz canned bamboo shoots
4 oz tofu
3 tbsp rice vinegar
2 tbsp cornstarch + 2 tablespoons water
2 eggs

Steps

Heat the avocado oil in a medium pot over medium heat and cook the scallions, ginger, garlic, and chilies for 2 minutes.
Add the broth, dried mushrooms, pork, fresh mushrooms, bamboo shoots, tofu, and soy sauce.
Bring the soup to a boil, then reduce the heat and simmer for 12 minutes until the pork reaches 160 F.
Stir the cornstarch with water, add the slurry, and simmer for 2 minutes until the broth thickens.
Beat the eggs and slowly stream them into the simmering soup while stirring.
Cook pork until it reaches 145 F inside, then rest it 3 minutes.
Cook for 2 minutes until the eggs are firm, then stir in the rice vinegar.