The best corn and egg drop soup
This egg drop soup is smooth, easy to digest, wallet-friendly, and very easy to cook.
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Servings: 6 serving
Calories: 123kcal
Equipment
- Medium stock pot
Ingredients
- 5 cups Chicken stock, preferably homemade
- 1 cup Corn kernels, frozen or fresh
- 1 teaspoon Turmeric
- ½ teaspoon Salt
- 2 tablespoons Corn starch + 3 tablespoons of water
- 4 large Eggs, lightly beaten
- 1 teaspoon Sesame oil
- ¼ teaspoon White pepper, ground
- 1 stem Scallion, chopped
Instructions
- Place the chicken stock into the pot and bring to a boil.
- Add the corn, turmeric and salt. Let it simmer for a couple of minutes.
- Next, make the slurry - Corn starch and cold water - Make sure the corn starch and water are mixed because the corn starch settles at the bottom so quickly. Continuously stir the soup as you drizzle the slurry, otherwise, you will end up with a lumpy soup. The consistency of the soup depends on your liking. So, start with half of the corn starch mixture, let it simmer for a bit and if you think it's not thick enough, then continue adding the rest of the mixture. Continue cooking while constantly stirring until the mixture has come to a boil and thickened according to your likeness, about 1 to 2 minutes.
- Finally, The eggs - Using a ladle, stir the soup in a circular motion as you slowly drizzle the egg until you add them all. Add the sesame oil and white pepper to finish.
- Ladle the soup in the bowl, throw in some of the chopped scallions and enjoy!
Notes
The size of the egg ribbons depends on two things.
- Just beat the eggs lightly, really. It is the egg whites that create that flower effect.
- Don't swirl the soup too fast while drizzling the eggs, just go slow but continuously to get the longer ribbon strands.
Nutrition
Serving: 6 servingCalories: 123 kcal (6%)Carbohydrates: 11 g (4%)Protein: 9 g (18%)Fat: 5 g (8%)Trans Fat: 1 gCholesterol: 124 mg (41%)Sodium: 297 mg (13%)Potassium: 262 mg (7%)Fiber: 1 g (4%)Sugar: 1 g (1%)Vitamin A: 194 IU (4%)Vitamin C: 1 mg (1%)Calcium: 29 mg (3%)Iron: 1 mg (6%)
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