Egg drop soup

Per serving · serves 2 · prep 5 min · cook 8 min (approx.)

Watch how it's made

Ingredients

• 3 eggs
• 150g silken tofu
• spring onion, mushrooms
• 800ml stock

Method

1. Bring stock to a simmer with mushrooms.
2. Add tofu.
3. Drizzle in beaten eggs, stir gently.

Macros are estimates per serving and vary with brands and portions. Check labels if you have allergies or dietary needs.