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Egg drop soup recipe

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Egg drop soup is a traditional Chinese broth made with whisked eggs, stock and spring onions. Adding tofu and ginger makes this super soup all the more satisfying and you can be sitting down to enjoy this light lunch in just 30 minutes with this easy Chinese recipe. See method

Serves 4
5 mins to prepare and 25 mins to cook
165 calories / serving
Vegetarian
Dairy-free

Ingredients

600ml vegetable stock
2.5cm piece fresh ginger, sliced
1 star anise
bunch spring onions, finely sliced
1 tbsp soy sauce, plus extra to serve
small bunch coriander, leaves picked and chopped, stalks reserved
2 tsp cornflour
1 x 349g pack tofu, cubed
3 eggs
2 tsp toasted sesame oil

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
690kj
165kcal 8%
Fat
10g 14%
Saturates
3g 13%
Sugars
2g 2%
Salt
2g 33%

of the reference intake
Carbohydrate 5.5g Protein 7g Fibre 0.8g

Method

In a large pan, heat the stock and 600ml water. Add the ginger, star anise, half the onions, soy sauce and coriander stalks. Simmer for 15 mins, then strain into a clean pan, discarding the solids. Return the pan to a low heat.
Put 1 tsp cornflour in a small bowl with a ladleful of the soup. Mix with a spoon until smooth. Add the tofu to the pan and simmer for 2 mins, pouring in the cornflour mixture. Stir well.
In a bowl, beat the eggs with the remaining cornflour. Making sure your broth is at a low simmer and not boiling, gradually pour in the egg mixture in a thin ribbon, stirring gently until the egg is just cooked. Scatter over the remaining spring onions and coriander leaves. Drizzle with sesame oil. Serve with a little extra soy sauce, if you like.

Tip: For even more goodness, stir kale, sliced spring greens or pak choi into the soup when you add the tofu.

See more Chinese recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.