Egg drop soup
Discover the delicious and comforting Egg Drop Soup recipe from Women's Weekly Food. Perfect for a quick weeknight dinner!
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Ladle
- Measuring cup
- Measuring spoon
- Colander
- Spoon
Ingredients
- 1 litre (4 cups) water
- 1 litre (4 cups) chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon chinese cooking wine
- 1 clove garlic, crushed
- 5 centimetre piece fresh ginger, grated
- 400 grams chicken breast fillets
- 3 eggs, beaten lightly
- 125 grams rice vermicelli, soaked, drained
- 1/4 cup loosely packed fresh coriander leaves
- 1 green onion, cut diagonally
- 2 tablespoons coarsely chopped unsalted roasted peanuts
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