Chinese Egg Drop Chicken Soup
Chinese Egg Drop Chicken Soup
Marion's ultimate Chinese egg drop soup; including tips for how to make Chinese soup broth using store-bought stock and a few little cheats.


  • 1 tbsp vegetable oil
  • 2 chicken thigh fillets
  • 6 cups chicken stock
  • 2 spring onions (scallions), bruised, plus extra finely sliced spring onion to serve
  • 4cm (1.57 inches) piece ginger, sliced
  • 1 tbsp dried shrimp
  • 2 tbsp cornflour (cornstarch)
  • ¼ tsp ground white pepper
  • tiny pinch of turmeric
  • 1 tsp sea salt
  • 4 eggs, beaten
  • 1 tsp sesame oil


  1. Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger and dried shrimp. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, spring onions and dried shrimp.
  2. Combine the cornstarch, white pepper, turmeric, sea salt and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well.
  3. Bring the soup to a gentle simmer and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off.
  4. Drizzle over the sesame oil and sprinkle with the extra spring onion.
  5. Serve warm.


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