Ingredients
- 2 skinless, boneless chicken breasts, diced
- 1.2l low-salt chicken stock
- 140g wholewheat noodle
- 140g baby corn, halved lengthways, or frozen sweetcorn
- 2 eggs, beaten
- squeeze lemon juice
- ½ tsp sherry vinegar
- 2 spring onions, finely chopped
Method
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Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
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Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
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Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.