Add water and the chicken stock cube (or just use fresh chicken stock) to a pan. Let it come to a boil and then whisk the corn flour + water mixture. The soup will quickly thicken.
Then whisk your eggs and make a vortex in your soup. Add the whisked eggs and stir at the same time. You’ll see that thin egg ribbons will surface.
Season the Egg Drop Soup with sesame oil, soy sauce and salt & pepper. Serve hot and garnish with spring onions!
TIP: - If you want a more yellowy egg yolk add a sprinkle of Turmeric to your whisked eggs. - Add pieces of cooked chicken to your soup or crunchy veggies.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!
