Tom Daley’s Chinese Egg Drop Soup

Tom Daley’s Chinese Egg Drop Soup
  • Serves: 1
  • Prep: 5mins
  • Cook: 10mins


  • 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


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. 

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
140 3.4g 9.6g 9.8g 2.0g 4.0g

Click on the stars to rate this recipe:

3.6 / 5 rating (19 votes)

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