RECIPE NOTES & TIPS
Cornflour and egg whites - These two ingredients are SO important to this recipe! The cornflour slightly thickens the soup while the egg whites give the soup its traditional Chinese takeout texture.
Adding noodles - I often add a packet of 2 minute noodles to the soup just before adding the sauces, cornflour and egg whites. This gives the soup an extra hearty kick (and the kids love it!).
Storing - Store in an airtight container in the fridge for up to 2 days before reheating.
Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost before reheating or reheat from frozen.