This is a simple soup in which beaten eggs are stirred into chicken stock flavoured with soy sauce, vinegar and chopped scallions.
185 people made this
3 (500g) containers chicken stock, such as Joubere
2 tablespoons cornflour
2 tablespoons soy sauce
3 tablespoons white wine vinegar
1 spring onion, minced
3 eggs, beaten
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Method Prep:5min › Cook:10min › Ready in:15min
In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.