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.
Chicken Egg Drop Soup with Spicy Sesame Rice & Pak Choi
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!
High protein
1/3 daily fibre
Low sat fat
Serving size
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
Nutritional Information
Calories: 607
Protein: 43g
Carbs: 40g
Fat: 30g
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)
Nutritional Information
Calories: 511
Protein: 31g
Carbs: 43g
Fat: 24g
Chicken Egg Drop Soup with Spicy Sesame Rice & Pak Choi
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!
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Cooking Instructions
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
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