Fish Roll Egg Drop Soup

A light and comforting soup featuring silky egg ribbons and savory fish roll slices in a warm, flavorful broth, perfect for a quick and nourishing meal.

Servings: 2 Portions

Ingredients

• 500 ml chicken stock (or water with chicken powder)

• 2 fish rolls, sliced thinly

• 2 eggs, lightly beaten

• 1 tsp soy sauce

• ½ tsp sesame oil

• ½ tsp white pepper

• 1 tsp cornstarch (optional, for thicker texture)

• 1 tbsp water (to mix with cornstarch)

• 1–2 stalks spring onion, finely chopped

  
  

Instructions

1. Heat the broth

   Bring the chicken stock to a gentle boil in a saucepan.

   
   

2. Add fish roll

   Add sliced fish roll into the broth and cook for 2–3 minutes until heated through.

   
   

3. Season the soup

   Add soy sauce, sesame oil, and white pepper. Stir well.

   
   

4. Thicken (optional)

   Mix cornstarch with water, then slowly pour into the soup while stirring to slightly thicken.

   
   

5. Create egg ribbons

   Reduce heat to low. Slowly pour the beaten eggs into the soup while gently stirring in one direction to create silky egg strands.

   
   

6. Finish & serve

   Turn off heat, garnish with chopped spring onions, and serve warm.

   
   

Chef Tips

• Pour the eggs slowly for finer, more delicate ribbons.

• Avoid boiling after adding eggs to keep the texture smooth.

• Add a few drops of chili oil for extra depth and color.