Egg-drop soup

Egg-drop soup


  • Cooking oil 1 Tbsp
  • Onion 1, medium-sized, peeled and finely sliced
  • Chicken stock 2 litres (64 fl oz /8 cups)
  • Tomatoes 4, medium-sized, quartered
  • Egg 1, lightly beaten
  • A light, fragrant soup, this classic Egg-drop Soup is adapted from a Cantonese recipe.
  • Serves 6


  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.

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