Chinese recipe for 4 people, takes only 10 mins; recipe has chicken breast, chicken stock, noodle, baby corn, egg, lemon juice, sherry vinegar and spring onion.
Egg drop chicken noodle soup
Course: Chinese
Servings
4
servings
Prep time
5 mins
Ingredients
- Chicken Breast: 2 skinless, boneless chicken breasts, diced
- Chicken Stock: 1.2l low-salt chicken stock
- Noodle: 140g wholewheat noodle
- Baby Corn: 140g baby corn, halved lengthways, or frozen sweetcorn
- Egg: 2 eggs, beaten
- Lemon Juice: squeeze lemon juice
- Sherry Vinegar: 1/2 tsp sherry vinegar
- Spring Onion: 2 spring onions, finely chopped
Directions
- Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
- Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
- Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.
