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Egg-Drop Soup Recipe

Egg-Drop Soup Recipe

Egg-Drop Soup Recipe

A light, fragrant soup, this classic Egg-drop Soup is adapted from a Cantonese recipe.

Ingredients :

  • Cooking oil 1 Tbsp
  • Onion 1, medium-sized, peeled and fi nely sliced
  • Chicken stock 2 litres (64 fl oz / 8 cups)
  • Tomatoes 4, medium-sized, quartered
  • Egg 1, lightly beaten

Method :

  1. In a large saucepan, heat oil over moderate heat. Add onion and cook, stirring constantly, for 1 minute.
  2. Stir in chicken stock and bring to the boil. Reduce heat to low and simmer, stirring occasionally for 10 minutes.
  3. Add tomatoes and simmer for a further 5 minutes. Remove pan from heat and beat egg into soup. Ladle into bowls and serve immediately.

Serves 6

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