Photo of Chinese Egg Drop Soup by WW

Chinese Egg Drop Soup

2 - 3
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Light and low in fat and calories, this easy soup can be made from scratch in just 20 minutes.


Vegetable stock cube(s)

1 cube(s), or chicken, make up to 600ml with hot water

Chinese 5 Spice

1 teaspoons, level

Red pepper(s)

1 medium, deseeded and thinly sliced

Spring Onions

4 medium, trimmed and thinly sliced

Carrots, raw

1 small, cut into fine shreds

Roast Chicken, Mixed Meat, Skinless

50 g, skinless, torn into shreds

Soy Sauce

2 teaspoons, and 2 tsp olive oil

Egg, whole, raw

1 medium, raw

Black pepper



  1. Put the stock into a saucepan with the Chinese five spice powder. Bring up to the boil then reduce the heat and simmer for 3-4 minutes.
  2. Add all the vegetables to the saucepan and simmer gently for another 3-4 minutes to lightly cook them. Add the chicken strips.
  3. Beat the olive oil, soy sauce and egg together. Slowly add it to the hot soup, stirring so that it sets as it is added. Season with pepper or more soy sauce, if needed. Ladle into bowls and serve at once.


Make a vegetarian version by using vegetable stock and replacing the chicken with 50g firm tofu, cut into small chunks.