Egg drop soup
Jul 31, 2009 2:00pm- 30 mins cooking
- Serves 4
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Ingredients
Egg drop soup
- 1 litre (4 cups) water
- 1 litre (4 cups) chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon chinese cooking wine
- 1 clove garlic, crushed
- 5 centimetre piece fresh ginger, grated
- 400 gram chicken breast fillets
- 3 eggs, beaten lightly
- 125 gram rice vermicelli, soaked, drained
- 1/4 cup loosely packed fresh coriander leaves
- 1 green onion, cut diagonally
- 2 tablespoon coarsely chopped unsalted roasted peanuts
Method
Egg drop soup
- 1In a large saucepan, bring the water, stock, sauce, wine, garlic and ginger to the boil; add chicken, return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove chicken; using two forks, shred meat
- 2Gradually whisk egg into the broth in a steady stream. Return chicken to pan.
- 3Divide noodles among serving bowls; ladle soup into bowls, then sprinkle with coriander, onion and peanuts
