Egg Drop Soup Recipe

It is a quick and easy soup recipe and can be made at the last minute.

5 Cups Fresh Chicken or Vegetable Stock

2 Tsp Grated Fresh Ginger root

2 Tsp Light Soy Sauce

1 Tsp Sesame Oil

1 Tsp Chinese Five Spice Powder

1 Tbsp Cornstarch

2 Eggs

Salt & Ground Black Pepper

1 Scallion (Spring Onion) Finely chopped

1 Tbsp Roughly Chopped Cliantro (Coriander)

Put the stock into a large pan with the ginger, soy sauce, oil and five-spice powder.

Bring to the boil and allow to simmer gently for about 10 minutes.

Blend the cornstarch in a measuring jug with 4-5 Tablespoons of water and stir into the stock.

Cook, stirring constantly, until slightly thickened.

Season the soup to taste with salt and pepper.

In a jug, beat the eggs together with 2 Tbsp Cold Water until the mixture becomes frothy.

Bring the soup back just to the boil and drizzle in the egg mixture, stirring vigorously.

Choose a jug with a fine spout to form a very thin drizzle.

Serve the soup at once, sprinkled with the sliced onions and cilantro.

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