Chinese Egg Drop Soup

Serves 1
Total Time
15 Minutes
1 tsp of toasted sesame oil
1cm of fresh ginger, peeled and sliced
1 star anise
350ml of chicken stock
1 tsp of soy sauce
A small handful of curly kale, torn into bite sized pieces
1 large British Lion egg, whisked
1 spring onion, finely sliced
Coriander leaves, to garnish
Sesame seeds, to garnish
Step 1

Heat the sesame oil in a small saucepan over a medium heat. Add the ginger and star anise and cook gently for one minute.

Step 2

Add the chicken stock and soy sauce and bring to the boil.

Step 3

Add the kale, season with salt and pepper and simmer for three minutes.

Step 4

Reduce the heat to a gentle simmer and pour in the whisked egg in a steady stream. Leave for a minute to allow the egg ribbons to set.

Step 5

Pour the soup into a warm bowl and garnish with the spring onion, coriander leaves and sesame seeds.

Credit: British Lion eggs

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