Egg Drop Soup is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped spring onions and tofu are commonly added to the soup.

The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.

This was my first ever Egg Drop Soup, both in creation of, and that of consumption. I was amazed at the complete simplicity of this and the quality of the flavours.

With such a short cooking time this is a perfect quick and easy lunch for that working afternoon or just when you wish to move on with other chores.

For a vegetarian option simply replace the chicken stock for the same quantity of vegetable stock.

Download the .pdf from this link: Egg Drop Soup