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Egg Drop Soup

Here's how you make Egg Drop Soup
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  • Servings: 4
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 teaspoons olive oil
  • 2 teaspoons fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 liter chicken stock (reduced-salt - 4 cups)
  • 2 fresh corn cobs, kernels removed
  • 1 tablespoon soy sauce, plus extra to drizzle (salt-reduced)
  • 2 teaspoons cornflour, mixed with 1 tablespoon cold water (no lumps)
  • 4 eggs, lightly beaten
  • Sliced shallots or spring onions, to serve
  • Sesame oil, to drizzle (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the olive oil in a large saucepan over medium heat; cook the ginger and garlic, stirring, for 1 minute or until fragrant.

  • Step 2: Add in the stock and bring to the boil.

  • Step 3: When boiling reduce the heat and simmer for 3 minutes; add the corn and soy sauce and simmer for 2-3 minutes.

  • Step 4: Whisk in cornflour mixture (making sure there are no lumps in mix) and simmer for 2-3 minutes or until broth is slightly thickened, then slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion; once all the egg has been added, remove from heat.

  • Step 5: Serve soup topped with shallots and drizzled with a little sesame oil and soy.

We hope you enjoy this recipe!

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