Asian · serves 2
Egg Drop Soup
Ten minutes, four ingredients, and the egg ribbons make it look clever.
Ingredients
- 3 eggs, beaten
- 5 cups vegetable or chicken stock (or water + 1 stock cube)
- 2 tbsp cornflour
- 1 inch ginger, grated
- 1 tsp soy sauce
- 1 tsp sesame oil
- White pepper
- Spring onion
- Sweet corn (optional)
Method
- Bring the stock to a boil with ginger and soy.
- Mix cornflour with 4 tbsp cold water, stir in. Simmer until it just thickens.
- Now turn the heat right down so it stops bubbling.
- Pour the beaten egg in a thin stream while stirring the soup in one direction. That's what makes ribbons instead of lumps.
- Off the heat. Sesame oil, white pepper, spring onion.