Egg drop soup is a traditional Chinese broth made with whisked eggs, stock and spring onions. Adding tofu and ginger makes this super soup all the more satisfying and you can be sitting down to enjoy this light lunch in just 30 minutes with this easy Chinese recipe.
- In a large pan, heat the stock and 600ml (1pt) water. Add the ginger, star anise, half the onions, soy sauce and coriander stalks. Simmer for 15 minutes, then strain into a clean pan, discarding the solids. Return the pan to a low heat.
- Put 1 tsp cornflour in a small bowl with a ladleful of the soup. Mix with a spoon until smooth. Add the tofu to the pan and simmer for 2 minutes, pouring in the cornflour mixture. Stir well.
- In a bowl, beat the eggs with the remaining cornflour. Making sure your broth is at a low simmer and not boiling, gradually pour in the egg mixture in a thin ribbon, stirring gently until the egg is just cooked. Scatter over the remaining spring onions and coriander leaves. Drizzle with sesame oil.Serve with a little extra soy sauce, if you like.
Tip: For even more goodness, stir kale, sliced spring greens or pak choi into the soup when you add the tofu.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.