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Egg Drop Chicken Noodle Soup

A quick chicken noodle soup featuring egg drop technique, fresh coriander, and sliced savoy cabbage for a simple meal.

SoupQuickNoodlesHigh ProteinChicken Stock

Estimated Nutrition

Per Serving Total
Calories 345.5 kcals 345.5 kcals
Carbohydrates 46.4 grams 46.4 grams
Fat 11.2 grams 11.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Soy Sauce
plus extra to serve
Dairy
1
piece
Egg
free-range, beaten
GrainsCereals
55
g
Egg Noodles
Liquids
300
ml
Chicken Stock
hot
NutsSeeds
3
tbsp
Coriander
fresh, chopped, plus extra to serve
OilsFats
1
tsp
Sesame Oil
Vegetables
2
tbsp
Savoy Cabbage
finely sliced

Steps

  • Place noodles in a bowl, cover with boiling water for 4 minutes until softened, and drain.
  • Bring stock, coriander, soy sauce, and sesame oil to a boil in a small saucepan.
  • Stir the saucepan to create a whirlpool, pour in the beaten egg, and whisk.
  • Add the sliced cabbage to the pan and stir.
  • Pour the soup into a bowl and garnish with extra coriander and soy sauce.