I always stock Eggs. When I need to make a soup quickly, this soup is always an option. As you can read in the ‘Method’ below, it is super easy and can be made in a few minutes. You can add other ingredients such as Wakame and Asian Mushrooms. But this soup is comforting and delicious as it is with just 1 Egg.


2 Servings


2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1 teaspoon Sesame Oil
1 tablespoon (3 teaspoons) Soy Sauce
Salt & White Pepper
1 tablespoon Potato Starch OR Corn Starch *mixed with 1 tablespoon Water
1 Egg *whisked
1 Spring Onion *finely chopped
Toasted Sesame Seeds

  1. Place Chicken Stock, Sesame Oil, Soy Sauce in a saucepan, and bring to the boil. Add Salt & White Pepper to taste. *Note: The amount of Salt depends on the saltiness of the Stock.
  2. Add Potato Starch mixture to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion into the soup.
  3. Add some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.