Tom Daley’s Chinese Egg Drop Soup
- Serves: 1
- Prep: 5 mins
- Cook: 10 mins
Ingredients
1 tsp toasted sesame oil
1cm fresh ginger, peeled and sliced
1 star anise
350ml chicken stock
1 tsp 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
Method
1. Heat the sesame oil in a small saucepan over a medium heat. Add the ginger and star anise and cook gently for 1 minute.
2. Add the chicken stock and soy sauce and bring to the boil.
3. Add the kale, season with salt and pepper and simmer for 3 minutes.
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.
5. Pour the soup into a warm bowl and garnish with the spring onion, coriander leaves and sesame seeds.
| Calories | Carbs | Protein | Fat | Saturates | Salt |
|---|---|---|---|---|---|
| 140 | 3.4g | 9.6g | 9.8g | 2.0g | 4.0g |