Wombok & Egg Soup Recipe by Hiroko Liston
 Hiroko Liston @hirokoliston Melbourne, Australia Wombok is in season now and very cheap. I bought a whole Wombok the other day, and again I am struggling to use it up. Today I made a soup, and it was surprisingly good, so I decided to share how I made it. I think the key element is Potato Starch that I added to thicken the soup. This is a very comforting soup. Healthy, nutritious and gentle to your stomach. And it is quick and easy to make. Wombok is in season now and very cheap. I bought a whole Wombok the other day, and again I am struggling to use it up. Today I made a soup, and it was surprisingly good, so I decided to share how I made it. I think the key element is Potato Starch that I added to thicken the soup. This is a very comforting soup. Healthy, nutritious and gentle to your stomach. And it is quick and easy to make. Wombok & Egg Soup Share its first Cooksnap! Wombok is in season now and very cheap. I bought a whole Wombok the other day, and again I am struggling to use it up. Today I made a soup, and it was surprisingly good, so I decided to share how I made it. I think the key element is Potato Starch that I added to thicken the soup. This is a very comforting soup. Healthy, nutritious and gentle to your stomach. And it is quick and easy to make. Wombok is in season now and very cheap. I bought a whole Wombok the other day, and again I am struggling to use it up. Today I made a soup, and it was surprisingly good, so I decided to share how I made it. I think the key element is Potato Starch that I added to thicken the soup. This is a very comforting soup. Healthy, nutritious and gentle to your stomach. And it is quick and easy to make. Ingredients 10 minutes 2 Servings 250 g Wombok *cut into 2cm wide pieces 2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder 1 tablespoon Sake (Rice Wine) 1/2 grated Ginger 1 teaspoon Soy Sauce Salt & White Pepper 1 tablespoon Potato Starch *mixed with 1 tablespoon Water 1 Egg *whisked 1 Spring Onion *finely chopped 250 g Wombok *cut into 2cm wide pieces 2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder 1 tablespoon Sake (Rice Wine) 1/2 grated Ginger 1 teaspoon Soy Sauce Salt & White Pepper 1 tablespoon Potato Starch *mixed with 1 tablespoon Water 1 Egg *whisked 1 Spring Onion *finely chopped Cooking Instructions 10 minutes 1 Place Wombok, Chicken Stock and Sake (Rice Wine) in a saucepan, cover with a lid, heat over medium heat and bring to the boil. Cook until Wombok is soft. *Note: 250g Wombok would look fat too much for 2 servings, but you would need this amount. 2 Add Ginger and Soy Sauce, and add Salt & White Pepper as required. 3 Mix Potato Starch and Water, and gradually add it to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion, let the Egg cooked softly, then gently stir. Add finely chopped Spring Onion and gently mix. 1 Place Wombok, Chicken Stock and Sake (Rice Wine) in a saucepan, cover with a lid, heat over medium heat and bring to the boil. Cook until Wombok is soft. *Note: 250g Wombok would look fat too much for 2 servings, but you would need this amount. 1 Place Wombok, Chicken Stock and Sake (Rice Wine) in a saucepan, cover with a lid, heat over medium heat and bring to the boil. Cook until Wombok is soft. *Note: 250g Wombok would look fat too much for 2 servings, but you would need this amount. 2 Add Ginger and Soy Sauce, and add Salt & White Pepper as required. 2 Add Ginger and Soy Sauce, and add Salt & White Pepper as required. 3 Mix Potato Starch and Water, and gradually add it to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion, let the Egg cooked softly, then gently stir. Add finely chopped Spring Onion and gently mix. 3 Mix Potato Starch and Water, and gradually add it to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion, let the Egg cooked softly, then gently stir. Add finely chopped Spring Onion and gently mix. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 13, 2025 21:27 Melbourne, Australia I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad. Comments Similar Recipes Egg Flower Soup Egg Flower Soup I LOVE this soup and always get it at our favorite Chinese restaurant. I didn't realize how CHEAP, EASY and FAST it is to make. My kids absolutely love it too! The only thing is I prefer fresh stock/broth. The bouillon makes it yellow. Makajo10 Mostly Homemade Chicken Noodle Soup Mostly Homemade Chicken Noodle Soup Perfect for a chilly fall evening, this soup is a delight. It’s simple to make, doesn’t take forever and the aroma wafts through your home, making it smell like pure coziness. I love a good soup and there is nothing more comforting to the soul. I wouldn’t recommend freezing the leftovers but as yummy as it is, there probably won’t be any! (In case there are, however, refrigerate for up to a week.) Plain Jane Egg Drop Soup Egg Drop Soup Most of us have had egg drop soup at a Chinese restaurant. 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The only thing is I prefer fresh stock/broth. The bouillon makes it yellow. Makajo10 Mostly Homemade Chicken Noodle Soup Mostly Homemade Chicken Noodle Soup Perfect for a chilly fall evening, this soup is a delight. It’s simple to make, doesn’t take forever and the aroma wafts through your home, making it smell like pure coziness. I love a good soup and there is nothing more comforting to the soul. I wouldn’t recommend freezing the leftovers but as yummy as it is, there probably won’t be any! (In case there are, however, refrigerate for up to a week.) Plain Jane Mostly Homemade Chicken Noodle Soup Mostly Homemade Chicken Noodle Soup Perfect for a chilly fall evening, this soup is a delight. It’s simple to make, doesn’t take forever and the aroma wafts through your home, making it smell like pure coziness. I love a good soup and there is nothing more comforting to the soul. I wouldn’t recommend freezing the leftovers but as yummy as it is, there probably won’t be any! 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I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki cookpad.japan School Lunch Style Egg Drop Soup School Lunch Style Egg Drop Soup I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple. Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki cookpad.japan Kimchi Meat Ball Soup Kimchi Meat Ball Soup This is an infusion dish between Chinese cuisine and Korean cuisine. I seasoned the meatball with Chinese spices and made the soup base with Korean classic ingredients. Surprisingly, it turns out to be an hit every time when I bring it to a potluck. Hungry Asian Kimchi Meat Ball Soup Kimchi Meat Ball Soup This is an infusion dish between Chinese cuisine and Korean cuisine. 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