Egg Drop Soup
Silky egg ribbons swirled through a steaming, aromatic broth with peas and mushrooms in minutes.
Ingredients
700ml hot chicken stock1L
¼ tsp salt750g
¼ tsp sugar1kg
Pinch of ground white pepper35g
1 tsp toasted sesame oil250ml
50g frozen peas900g
50g mushrooms, thinly sliced250g
1 tbsp cornflour500g
1 medium egg, lightly beaten6 pack
2 spring onions, finely sliced1 bunch
Method
- In a wok add chicken broth and wait for it to boil.
- Next add salt, sugar, white pepper, sesame seed oil.
- When the chicken broth is boiling add the vegetables to the wok.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
- Serve the soup in a bowl and add the green onions on top.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £5.11 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£17.50 est. · serves 2