Egg Drop Soup with Vermicelli Noodles
Egg Drop Soup with Vermicelli Noodles
Enjoy this quick and easy Chinese-inspired noodle recipe by Adrian Richardson.
  • Difficulty Level Easy
  • Technique Simmer
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1 chicken breast, sliced evenly
  • 3 eggs, lightly beaten
  • 8 cups chicken stock
  • 1 tablespoon of cornflour
  • ½ teaspoon grated ginger
  • 1 tablespoon of soy sauce
  • 3 spring onions, chopped
  • ¼ teaspoon of white pepper
  • ¾ cup of king brown mushrooms, enoki, oyster or sliced shitaki mushrooms
  • ¼ bunch coriander
  • 1 packet Vermicelli Noodles
  • Salt
  1. Make cornstarch slurry: Reserve ½ cup of the stock and mix with the cornstarch until dissolved.
  2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornflour and stock mixture and stir. Reduce heat to a simmer.
  3. Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

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