Egg Drop Soup | Recipes | Borough Broth

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Egg Drop Soup

This is a recipe I've been meaning to do for aaaaaages, Egg Drop Soup. This incredibly simple dish can be adapted to suit whatever mood or ingredient you might have hanging about. In my case, cavalo nero (a type of kale) and brussel sprouts. This one of the quickest, most satisfying uses of a pouch of broth I know. All in all complete in 8 minutes. Boom.

Written by
Ros Heathcote

Serves: 1
Cooking time: 8 minutes


  • 1 thumb-sized piece of ginger, peeled and halved

  • 1 pouch (324g) organic chicken bone broth
  • 1 large organic chicken egg, whisked in a bowl

  • 1 small red chilli, finely sliced, with seeds

  • **1/2 cup sliced brussel sprouts

  • **1/2 cup chopped cavelo nero

  • *splash toasted sesame oil

**greens can be replaced with whatever you have lying around. Almost anything will work!


  1. Empty the pouch of broth into a pan.
  2. Add the ginger and half the chilli and bring to a boil.
  3. Bring the pan off the boil and whisk the contents of the pan. While whisking, pour in the egg. This creates small, beautiful shards of cooked egg.
  4. Add the greens for the last minute and place on a simmer.
  5. Top with the other half of the chilli and serve in a bowl. Simple!

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