Chicken Egg Drop Soup with Spicy Sesame Rice & Pak Choi

Serving size

1 person 2 people 4 people

Ingredients

1 egg (Eggs)
½ tsp chilli flakes
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tbsp sesame oil (Sesame)
2 pak choi
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 tbsp cornflour
300g British Free Range chicken thighs
120g chestnut mushrooms
4cm fresh ginger
2 spring onion

Allergens

Contains: Eggs, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	607Kcal
	448kJ	2541kJ
Fat	5.3g	30g
of which saturates	1.3g	7.5g
Carbohydrates	7g	40g
of which sugars	0.7g	4.1g
Protein	7.7g	43g
Salt	0.71g	4.0g
Fibre	1.8g	10g

Ingredients

150g British Free Range chicken thighs (use half)
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 tbsp cornflour (use half)
0.5 tsp chilli flakes (use half)
2 pak choi
1 tbsp sesame oil (use half) (Sesame)
120g chestnut mushrooms (use half)
1 egg (use half) (Eggs)
2 spring onion
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4cm fresh ginger (use half)

Allergens

Contains: Eggs, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	511Kcal
	330kJ	2138kJ
Fat	3.7g	24g
of which saturates	0.9g	5.5g
Carbohydrates	7g	43g
of which sugars	1.0g	6.3g
Protein	4.8g	31g
Salt	0.62g	4.0g
Fibre	2.0g	13g

Back

High protein 1/3 daily fibre Low sat fat

Chicken Egg Drop Soup with Spicy Sesame Rice & Pak Choi

Prep time: 15 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Poultry

Comfort food, Chinese-style. Our speedy version stars clouds of whispy eggs, tender British chicken, fragrant ginger and moreish mushrooms. Serve with chilli-spiced, sesame rice. Plus spring onions and pak choi. Cosy up and enjoy!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Boil a kettle
Pull out a large saucepan, a medium frying pan, a small bowl & a measuring jug

Get started

Slice the spring onions into 2cm pieces. Slice the ginger into thin discs. Quarter the mushrooms. Dice the chicken into 3cm pieces
Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then add the stock powder and top up with 700ml boiling water (350ml for 1 person). Stir to dissolve

Build the broth

Heat the large saucepan with 2 tsp oil on high heat. Once hot, add the chicken, spring onion, ginger and mushrooms and cook for 4 mins
Add the tamari and cornflour mixture and bring to a boil. Simmer for 7 mins, until the chicken is cooked through

Rice time

Meanwhile, trim and thinly slice the pak choi
Heat the medium frying pan with the sesame oil on medium-high heat. Once hot, add the pak choi and cook for 1 min
Add the rice and chilli flakes (or to taste). Break the rice up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot

Add the egg

In the small bowl, whisk the egg with a fork
In the final 2 mins of cooking the broth, slowly pour in the egg and gently stir to create thin, wispy scrambled eggs. Season with a pinch of salt

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Remove the ginger from the broth (optional)
Share the chicken egg drop soup between bowls. Serve the rice on the side