Maria’s Recipes: Quick Asian Egg Drop Soup
*Egg x 1
*Cornflour x 1 flat teaspoon
*Chicken stock x 1 litre (you can make this up using water and stock powder or cubes)
*Sesame oil x ½ teaspoon
*Optional: chopped spring onions to garnish
-Put stock on the stove to heat.
-In a cup/mug or small dish, whisk egg and cornflour with a fork.
-When stock comes to a boil, reduce heat to low and stir slowly while also slowly pouring in egg mixture. Soup should slightly thicken while delicate egg ribbons are formed.
-Turn off heat and add sesame oil.
-Serve in little bowls with chopped spring onions on top.
-Serves 2 as an entrée or snack
-To make into a meal, double ingredients and add extra ingredients like sweetcorn, shredded chicken, tofu, and even two minute ramen noodles.
Note: If adding other ingredients, add these first before the egg mixture and warm through for a couple of minutes. If adding uncooked noodles, allow them to cook first.