This delicious and popular soup is also commonly known as Egg Drop Soup. It is an authentic Chinese dish with a very long popularity in Western restaurants and "Chinese take-aways".

  • 3 eggs (scrambled)
  • 500 ml (~2 cups) chicken broth
  • 500 ml (~2 cups) water
  • 500 gm (~1 lb.) clams (cleaned)
  • 1/2 teaspoon dark sesame oil ( Dark sesame oil has the distinctive sesame flavour while the light oil, little)
  • 1 teaspoon Chinese cooking wine (Shao Hsing)
  • ½ Tbsp Ginger julienned
  • ½  Tbsp chopped garlic
  • 100 gm (4 oz.) tomato (diced into small pieces)
  • 1 stalk scallion (finely chopped)
  • Salt to taste
  • 3 dashes white pepper
  1. In the saucepan, sweat the garlic and ginger in the sesame oil until fragrant.
  2. Add the chicken broth and water and bring to boil. Add the diced tomato into the soup and bring it to a quick boil.
  3. Add the cooking wine, pepper and salt.
  4. Add the clams and seasonings. As soon as the clam shells are open, continue.
  5. Very slowly pour in the scrambled eggs in a steady stream.
                    To make shreds, stir the egg rapidly in a circular manner for one minute.
                    To make thin streams or ribbons, gently stir the eggs in a circular manner until they just form.
  1. Don't stir this again so that the shreds or ribbons aren't broken into fragments.
  2. Allow this to simmer gently for a minute.
  3. Turn off the heat and serve immediately with scallion pieces as garnish.

        Some people like a thicker base to this soup and this can be achieved by adding a slurry of cornstarch dispersed in         one of the cups of water, Whisk this into the soup after adding the tomato and wait until it returns to the boil. It's             important not to overcook this as the thickening effect will diminish very quickly. Cornstarch as a thickener is not             effective for stored products as it breaks down.