Egg Drop Soup with Quorn Swedish Style Ball and Tofu 3.5 out of 5, 1 based on 16 ratings

Recipes

Egg Drop Soup with Quorn Swedish Style Ball and Tofu

16

Rate this recipe

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

Ingredients

  • 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

Made with Quorn Swedish Style Balls

View product