Egg drop soup

Egg drop soup

From
Posh Eggs
Serves
4
Prep
25 mins
Photographer
Louise Hagger

This is a comforting bowl of remedial goodness. The eggs are poured into the hot chicken broth, forming shaggy, noodly strands.

Ingredients

Quantity Ingredient
950ml good-quality chicken stock
1 tablespoon soy sauce
5 cm piece root ginger, peeled and sliced
1/2 teaspoon sichuan pepper
2 star anise
1 cinnamon stick
1 tablespoon brown miso paste
150g shiitake or chestnut mushrooms, cleaned and sliced
1 1/2 tablespoons cornflour
2 eggs
4 spring onions, finely sliced, to serve
1 red chilli pepper, finely sliced, to serve

Method

  1. Pour the stock into a pan and add the soy sauce, ginger and spices. Bring to the boil then simmer over low heat, covered, for 15 minutes. Remove the aromatics using a slotted spoon and discard. Stir the miso paste into the broth, add the mushrooms and simmer, uncovered, for a further 5 minutes.
  2. In a bowl, mix 1 tablespoon cornflour with a little of the hot broth to make a paste, then whisk back into the pan and let it simmer for 2 minutes to thicken slightly.
  3. Whisk the remaining cornflour with the eggs in a bowl, then slowly drizzle the mixture into the barely simmering soup, gently whisking with a fork or chopsticks at the same time to create tiny strands of egg. Take off the heat and leave to stand for 1 minute. Serve in small bowls topped with the spring onions and chilli pepper.
Tags:
eggs
breakfast
lunch
dinner
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