Spring Onion, Silken Tofu and Egg Drop Soup

Method

Make it happen

1. 01

   Bring the stock and ginger to a gentle simmer for 5 minutes, then add the silken tofu and warm for 2 minutes.

2. 02

   Mix cornflour with cold water until smooth, stir into the broth and simmer 1 minute to thicken lightly.

3. 03

   Drizzle beaten eggs slowly into the bubbling stock in a thin stream, stirring gently until the egg ribbons set completely.

4. 04

   Turn off the heat, add soy sauce, sesame oil and spring onions, and serve while hot.