Recipe

Egg drop soup

  • 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
  • 1
    In 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
  • 2
    Gradually whisk egg into the broth in a steady stream. Return chicken to pan.
  • 3
    Divide noodles among serving bowls; ladle soup into bowls, then sprinkle with coriander, onion and peanuts

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