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Ingredients

Method

  • STEP 1

    Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.

  • STEP 2

    Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.

  • STEP 3

    Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

RECIPE TIPS
USE UP LEFTOVERS

This is a great dish for using up leftover roast chicken - just tear the meat into small pieces and add to the stock with the corn.

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A star rating of 4 out of 5.7 ratings
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