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Egg Drop Soup with Quorn Swedish Style Ball and Tofu

A classic Chinese soup that’s made with simple ingredients and yet giving it a flavourful and rich taste with every spoon. Add some Quorn Swedish Style Balls in to give it the additional nutrition you need.

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Swedish Style Balls

High in Protein

Source of Fibre


  • 150g Quorn Swedish Style Balls
  • 60g tomatoes – diced
  • 80g pickled mustard greens/ zha cai – diced
  • 1 block silken tofu (Approx. 300 g) – diced
  • 1 egg
  • 500ml vegetable consommé (refer to recipe below)
  • ¼ tsp salt
  • ¼ tsp sugar
  • 1-2g Chinese dried seaweed – for garnish
  • Spring onion – chopped for garnish
  • Coriander – chopped for garnish

Vegetable Consommé:

  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water


  1. Bring vegetable consommé to a boil. Add in pickled mustard greens and simmer for 2 minutes.
  2. Add tomatoes, tofu and Quorn Swedish Style Balls into the mixture. Bring it back up to a boil and stir until the tomatoes are cooked through
  3. Season to taste with salt and sugar.
  4. Whisk the eggs in a bowl and slowly drizzle into the boiling broth mixture.
  5. Serve and garnish with seaweed, spring onion and coriander.

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe Inspiration

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