Egg Drop Soup with Quorn Swedish Style Ball and Tofu

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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.

Serves 4

20 mins

A Little Effort

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.

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