Hungry? In a rush? No time for much food prep? Egg drop soup is the dish for you! This soup came to my rescue one evening last week – I was late home, had only a few items in my fridge and couldn’t be bothered shopping. I actually felt quite nostalgic when I made this. It reminds me of cooking with my dad in the 1970s. We thought egg drop soup was extremely exotic and making our own the height of sophistication. It may not seem quite so exotic or sophisticated now, but it is every bit as tasty!
Egg drop soup
Suitable for Vegetarians
- 450g vegetable stock
- 2 eggs – whisked
- 1 to 2 tsp soy sauce
- 2 spring onions – chopped (keep a small portion aside for dressing your soup)
- 1 level tbsp cornflour, dissolved and mixed in a few spoonfuls of cold water
Optional extras used on this occasion…
- 1 tomato – chopped
- 1 tablespoon sweetcorn
- 1 tsp toasted sesame oil
- A pinch of fresh, grated ginger
- Salt and white pepper to taste
- Make sure all your prep is done ie whisk your eggs, mix the cornflour and chop your spring onions and tomato (if using).
- Put your stock in a pan, add the soy sauce and bring to the boil. If you are using ginger, add it at this stage.
- If you are using tomato and corn, briefly stir-fry them in the sesame oil which your stock is heating.
- Once your stock is boiling, add the cornflour and stir until mixed through and thickened. It should only thicken slightly.
- Add your spring onions, tomato and sweetcorn.
- Bring back up to boil.
- Keep your pan on the heat and pour in the egg, whilst stirring constantly. Keep stirring until the egg is cooked. The egg will form ribbons and cook quickly.
- Once your egg is cooked, pour into your bowl, top with the remaining spring onions and enjoy.
Although the are 8 stages, this really is a very quick recipe and can easily be completed in under 15 minutes. Although I’ve noted ‘salt and white pepper to taste’ I find that the soy sauce is salty enough, so don’t add any extra salt.