Egg Drop Soup
Prep time
Cook time
Total time
Serves: 6
  • 3 (500g) containers chicken stock
  • 2 tablespoons cornflour
  • 2 tablespoons soy sauce
  • 3 tablespoons white wine vinegar
  • 1 spring onion, minced
  • 3 eggs, beaten
  1. In a large saucepan, heat the chicken stock.
  2. Mix cornflour and a small amount of water together and stir into the stock.
  3. Add soy sauce, vinegar and spring onion, then bring to a boil. Allow to simmer, stirring occasionally.
  4. Gradually pour the beaten eggs into the saucepan while stirring. Serve immediately.
Recipe by Food Blogger at