Egg Drop Soup by Ros Heathcote

Continuing on with Soup Month, 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, Calvero Nero (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.

Serves: 1 person

Time: 2 mins prep 6 mins cooking


* indicates optional ingredients

  • 1 thumb sized piece of ginger, peeled and halved

  • 1 pouch of 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 calvero nero

  • *splash toasted sesame oil

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


  1. Empty the contents of a 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 whilst whisking the pan pour the egg in creating 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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