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Egg Drop Soup Recipe

Egg Drop Soup Recipe

Egg Drop Soup is an incredibly easy dish to prepare and is also known as a Chinese comfort food including a different way to cook the egg. To cook the egg within the soup and create a great consistency, the egg is slowly poured in the broth and allowed to poach as you stir the liquid to mix the egg and ensure it doesn’t form a whole shape. Try it out for yourself! 

Egg Drop Soup

Ingredients

  • 2 tsp olive oil
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 4 cups of reduced-salt chicken stock
  • 2 fresh corn cobs, kernels removed
  • 1 tbsp salt-reduced soy sauce, plus extra to drizzle
  • 2 tsp cornflour, mixed with 1 tbsp cold water
  • 4 eggs, lightly beaten
  • Sliced shallots, to serve
  • Sesame oil, to drizzle (optional)

Method

  1. Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes.
  2. Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat.
  3. Serve soup topped with shallots and drizzled with a little sesame oil and soy.

Nutritional Information

  • Serving size 384g
  • Energy 754kJ 180kcal
  • Protein 9.9g
  • Total fat 7.9g
  • Saturated fat 1.9g
  • Carbs (total) 16.1g
  • Carbs (sugar) 2.9g
  • Sodium 919mg
  • Fibre 2.2g

All nutrition values are per serve.

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Free range farm with two people