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Chinese Egg drop Soup with noodles

Serve : 4

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  • 1 packet of Slendier Soy Spaghetti
  • 1 leek, roughly chopped
  • 3 spring onions, whites left whole and green part sliced into rounds
  • 2cm piece of ginger, crushed
  • 2 cloves of garlic, crushed
  • 1 tablespoon of peppercorns
  • 1 tablespoon Shaoxing wine
  • 1 litre chicken or vegetable stock (homemade or salt reduced)
  • 2 tablespoons of corn starch, divided
  • 4 eggs


1. Cook the Slendier Soy spaghetti according to package instructions. Drain and divide between 4 bowls

2. Place the leek, spring onion whites, ginger, garlic, peppercorns, Shaoxing wine and stock into a saucepan and bring to a boil over high heat. Reduce the heat to low and allow to simmer for 30 mins

3. Combine 1 tablespoon of corn starch with 1 tablespoon of water mix to combine with a fork. Remove solids from the stock and taste and adjust with salt. Add the corns starch mixture and whisk to combine. Bring stock back to a simmer

4. Whisk together the eggs with a pinch of salt and the rest of the corn starch. Very slowly pour the eggs down the side of a chopstick into the stock. Let sit for about a minute for the eggs to set then divide between the 4 bowls. Garnish with spring onion greens and serve

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