While this egg drop soup recipe is vegetarian, Chinese egg drop soup is a great dish to use up any leftover roast chicken or turkey. Shred the meat and add to the soup at the end to warm through.
Ingredients
Method
Place stock in a saucepan over low heat and bring to a gentle simmer. Add sesame oil, sugar, white pepper and turmeric; stir to combine and season to taste.
Add corn and cabbage; simmer gently until tender (4-5 minutes).
Stir cornflour and water mixture, then drizzle into the soup while stirring continuously. Simmer until soup has thickened (2 minutes).
Continue to stir soup in a circular motion, and slowly drizzle in egg to create egg “flowers”.
Divide soup among bowls, top with fried shallots, coriander and chilli oil to serve.
Looking for more soup recipes? See our collection of the best quick soup recipes.