Egg Drop Chicken Noodle Soup

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

Soup Quick Noodles High Protein Chicken Stock

Estimated Nutrition

Calories

345.5

kcal / serving

345.5 kcal total

Carbs

46.4g

per serving

46.4 g total

Fat

11.2g

per serving

11.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

plus extra to serve

Dairy

piece

Egg

free-range, beaten

GrainsCereals

Egg Noodles

Liquids

300

Chicken Stock

hot

NutsSeeds

tbsp

Coriander

fresh, chopped, plus extra to serve

OilsFats

tsp

Sesame Oil

Vegetables

tbsp

Savoy Cabbage

finely sliced

Method

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.