Name: Egg Drop Soup Recipe: How To Make Egg Drop Soup
Total time: 25 min
Yield: 4
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)

Quick & Easy Egg Drop Soup

Preparation time 25 mins
Serves 4 people
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Publication 13 December 2019

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

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.
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.
Serve soup topped with shallots and drizzled with a little sesame oil and soy.