Chinese-inspired egg drop soup
A quick, easy and mesmerising soup with a whirlpool of egg ribbons! This Chinese-inspired soup uses minimal ingredients and contains all kinds of comfort and warmth. It makes for a deliciously quick weeknight meal.
Ingredients
Method
Ingredients
- 1 garlic clove, finely chopped
- 1 tsp minced ginger
- 1L chicken stock
- 1 tsp sesame oil
- 2 ½ tbsp cornflour, dissolved in ¼ cup of water
- 3 eggs, lightly beaten
Method
- In a medium-sized saucepan, sauté the garlic and ginger over low-medium heat in a drizzle of oil for a minute or until fragrant. Pour in the chicken stock and bring to a simmer.
- Stir in the sesame oil and cornflour water slurry and allow to simmer for a couple of minutes or until thickened. Season to taste with salt and pepper.
- Slowly pour the eggs into the soup in a steady thin stream while stirring with a ladle in a circular motion to create egg ribbons.
- Once all the egg has been added, ladle into bowls and enjoy while hot.
Top tip
Make this wholesome soup more nutritious with the addition of chopped Asian greens such as bok choy, or some shredded cabbage. Garnish with sliced spring onion for a flavoursome finish.