Egg Drop Soup

A Chinese classic, the direct translation of the name is actually egg flower soup, because the egg creates swirls in a flower-like pattern in the soup. It is a simple, heartwarming soup that is great to have with rice, bread or even by itself and soothing to the stomach.


  • 1 small tomato diced
  • 1 clove of garlic grated
  • 1 tsp of ginger finely diced
  • 1/2 tbsp of white of the spring onion
  • 2 tsp of oil
  • 1/2 tsp of salt or to taste
  • 1 tsp of CSR Coarse Sugar
  • 2.5 cups of chicken stock
  • 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
  • 2 eggs
  • Some spring onion for garnish


  1. Saute garlic, onions, tomatoes in a saucepan. Add sugar to caramelise the vegetables.
  2. Once the tomato softens, add chicken stock.
  3. Once it boils, add cornstarch mix to thicken the soup. 
  4. Beat the eggs and slowly add it to the soup while stirring to create the swirl effect.
  5. Add salt to taste. Serve with spring onion to garnish.