A quick and easy way to use up a leftover Egg White is adding it to a soup. The flavour of the soup can be anything, but this is my favourite. I use Salt, White Pepper, Sesame Oil and Soy Sauce to season it. At least one vegetable should be added and today I added 1 Spring Onion. I always add Potato Starch to the soup that I add Egg to. The texture of the Egg is much better when the soup is thickened with Potato Starch.

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Makes

1 Serving

Ingredients

1 Egg White
1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
A few drops Sesame Oil
1 teaspoon Soy Sauce
1 Spring Onion *OR other vegetable that can be cooked quickly, e.g. Garlic Chives, Daikon Sprouts, Enoki, etc.
Salt & White Pepper
1/2 tablespoon Potato Starch *mixed with 1/2 tablespoon Water
Toasted Sesame Seeds *optional

Method

1. Place Chicken Stock, Sesame Oil and Soy Sauce in a saucepan, and bring to the boil. Season with Salt & White Pepper as required.
2. Add the additional vegetable. The vegetable would be softened quickly. Add Potato Starch mixture to the boiling soup as you stir it. Once the soup is thickened, add Egg White in a circular motion into the boiling soup.
3. When Egg White is softly set, gently stir, and soup is done. Add some Toasted Sesame Seeds and enjoy.