Egg Drop Bone Broth Soup

Recipe Info

  • Prep Time: 5 mins
  • Cooking Time: 10 mins
  • Servings: 4
A well known Chinese restaurant classic, this soup is incredibly quick to make with only a few ingredients and tastes amazing.

Ingredients

  • 600ml Take Stock Chicken Bone Broth
  • 350 ml water
  • 1 tbsp corn starch
  • 1 cup shiitake mushrooms, finely sliced
  • 3 spring onions, finely sliced
  • 1 tbsp soy sauce
  • 1 pinch turmeric
  • ¼ tsp white pepper
  • 3 large eggs, lightly beaten

Instructions

  1. First mix the cornstarch and about 100ml of the water well. Then pour the Chicken Bone Broth, water, mushrooms, soy sauce, spring onions, turmeric and white pepper into a large pan and bring to the boil. Check the seasoning at this point and adjust if necessary.
  2. Stir in the cornstarch mixture and reduce the heat to a simmer.
  3. Using a ladle, stir the soup in a circular motion and slowly pour in the mixed egg - the egg will then spread out into ribbons.
  4. Serve immediately with the garnish with the remaining spring onions.

Recipe Notes

  • Save a few of the sliced green tops of spring onions for garnish.
  • A few drops of sesame oil sprinkled on the top adds another delicious flavour profile.

Recipe Info

  • Prep Time: 5 mins
  • Cooking Time: 10 mins
  • Servings: 4