Name: Egg drop soup recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: chinese
Ingredients: 1 tsp vegetable oil; 2 cloves garlic, crushed; 2 tsp grated ginger; 1.5 litres Chicken Style Liquid Stock; 1 tsp brown sugar; 2 tbsp soy sauce; 1 tsp sesame oil; 2 eggs, beaten; 4 shallots, sliced

by Greer Worsley Last updated on 05/21/2020

This Chinese-style chicken soup is bolstered with the addition of eggs rather than noodles to make a nourishing meal that’s easy on the budget. - Greer Worsley

Ingredients

1 tsp vegetable oil
2 cloves garlic, crushed
2 tsp grated ginger
1.5 litres Massel* Chicken Style Liquid Stock
1 tsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
2 eggs, beaten
4 shallots, sliced

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat oil in a large saucepan over gentle heat and cook garlic and ginger for 2 minutes until soft, being careful not to let it brown. Add chicken stock. Bring to the boil, then reduce heat and simmer for 10 minutes. Stir through sugar, soy sauce and sesame oil. Taste and adjust seasonings accordingly.
Step 2

Whisk eggs in a small jug. Stir simmering broth to create a circular motion, them slowly pour in eggs in a thin stream. Simmer for a further minute, then add shallots and serve.