Fast egg drop corn soup

Soup is a great option during the cold winter days, particularly when you're looking to lighten things up a bit after all the holiday treats.  This is a very quick and simple egg drop corn soup that I make once in a while. 
You can literally put the soup together in minutes and play around with it by adding other vegetables like mushrooms, or beef it up with some protein (say leftover cooked chicken or even tofu) to turn it into meal on its own.

To make this soup, start by grating a little bit of fresh ginger.  You only need 1/2 teaspoon but this makes a big difference in the flavor of the soup and isn't a step I would skip.  Also, chop up 2 scallions (green and white parts) and set aside. 
I use one 4-cup container of low-sodium chicken stock and add the grated ginger and one tablespoon of soy sauce.
Bring the stock up to a boil.  In the meantime, make a slurry by mixing another 2 tablespoons of stock (or water is fine) with 1 1/2 tablespoons of cornstarch.  This will thicken the soup slightly.  Also lightly beat 2 eggs and set aside about 2 cups of frozen corn (or one can).
When the soup comes to a boil, add the frozen corn and stir in for about a minute.  Then slowly add the cornstarch slurry into the soup, stirring until it thickens slightly.  Lower the heat to low and add the lightly beaten eggs.  Pour it in slowly in a circular motion while you stir the soup in the same direction.  The eggs will spread and feather out.
Turn the heat off and add the scallions.  Salt and pepper (white pepper, preferably) to taste. 
It's all done!


Recipe:

Egg Drop Corn Soup
Adapted from Foodnetwork.com

- Serves 4 to 6 -

4 cups chicken stock, plus 2 tablespoons (or water)
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
2 cups frozen corn or 1 can
1 1/2 tablespoons cornstarch
2 eggs, lightly beaten
2 scallions, chopped
Salt and white pepper, to taste

Add chicken stock, grated ginger and soy sauce to a saucepan and bring to a boil.  Add corn and cook for about a minute.  Combine cornstarch with 2 tablespoons chicken stock or water and mix well to create a slurry.  Slowly pour the cornstarch slurry into the soup, stirring until slightly thickened. 

Lower the heat to simmer and slowly pour in the eggs in a circular motion, stirring in the same direction.  The eggs will spread and feather.  Turn off the heat and add green onions.  Season with salt and pepper to taste, if necessary.



2 comments:

  1. thank you for this recipe!
    from melbourne, australia =)

    ReplyDelete
    Replies
    1. Hello, Australia! You're so welcome!
      Thanks for taking the time to comment.

      Delete

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