Written for one request, published for everyone
Ginger Egg Drop Rice Soup
A brothy bowl of rice and spinach with egg swirled in at the end.
- Total
- 15 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 320 kcal
- Protein
- 13 g
- Fat
- 10 g
- Carbs
- 43 g
Method
Step 1 of 10
Grate the ginger finely.
fresh ginger
Step 2 of 10
Slice the spring onions into thin rounds.
spring onions
Step 3 of 10
Bring the stock and ginger to the boil in a saucepan.
vegetable stock- fresh ginger
Step 4 of 10
Stir in the cooked rice and simmer gently for 3 minutes.
cooked rice
What ‘ready’ looks like Step 5 of 10
Stir the cornflour to a smooth slurry with a little cold water.
cornflour
Step 6 of 10
Pour the slurry into the pan and stir until the broth thickens slightly.
- cornflour
What ‘ready’ looks like Step 7 of 10
Beat the eggs in a small bowl.
eggs
Step 8 of 10
Drizzle the egg into the barely simmering soup in a thin stream, stirring once, and cook 1 minute until the ribbons are set and hot through to 71 °C.
- eggs
Step 9 of 10
Add the spinach and let it wilt for 30 seconds.
baby spinach
Step 10 of 10
Season with soy sauce, sesame oil and salt, then ladle into bowls and top with spring onion.
soy sauce
toasted sesame oil
salt- spring onions
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.