Egg drop soup

Chinese egg drop soup is a popular dish in Chinese cuisine, particularly appreciated for its simplicity and comfort. The slightly unusual name – ‘Egg Drop Soup’ – refers to the way in which the eggs are delicately poured into the hot broth, forming little ‘clouds’ of eggs cooked to perfection.

The origins of this dish go back to ancient China, where it was eaten both for its nutritional benefits and its ability to soothe. Beaten eggs mixed with a fragrant chicken- or vegetable-based broth offer the perfect combination of sweetness and lightness. It’s a dish that’s often served at family meals or to treat minor winter ailments.

Ingredients (for 2 servings)

700 ml chicken stock
3 Columbus eggs
1 spring onion
2 teaspoons water
1 teaspoon cornflour
1 tablespoon sweet soy sauce
1 bunch coriander
1 small green chilli
1 a good pinch of garlic powder
Salt and pepper

Preparation

Heat the chicken stock in a saucepan over a low heat with the salt, pepper and garlic powder. Add the chopped spring onion, reserving a little of the stem for garnishing.
In a small bowl, dissolve the cornflour in the water. Pour into the stock to bind it.
Beat the eggs into an omelette, then pour them into the stock while stirring. The eggs will cook instantly and form filaments, then stir in the sweet soy sauce.
Pour the egg soup into the bowls. Garnish with reserved spring onion stalks, chopped green chili and coriander leaves.