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Egg Drop Soup

This is a super easy soup to make, just pour streams of beaten egg into simmering broth which cooks the egg into silky ribbons giving it a delicious creamy texture, almost like very soft noodles. It is usually made using chicken broth but I had made an Asian style roast duck for tea and decided to use the carcass to make a broth then added a couple of chicken stock cubes, which resulted in a really chinese tasting broth, ideal for egg drop soup.



Ingredients

1.5 litres broth
1.5 chicken stock cubes
1 tbsp soy sauce
2 tbsp cornflour
2 tbsp water
4 eggs, lightly beaten

Method

1.  Bring broth to the boil, add stock cubes, reduce to a simmer, add soy sauce.

2.  Mix cornflour with the water, stir into broth, allow to thicken for a couple of minutes.

3. Using a spoon, swirl the broth then gradually add streams of beaten egg into the swirling broth. Remove from heat. Season to taste.


Garnish with chopped chives or slices of spring onion.



A really tasty soup you can enjoy as a main or starter.
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