Corn Egg Soup
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
137 kcal
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Course
Main Course
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Cuisine
Chinese
Corn Egg Soup
Report
Corn egg drop soup is a classic Chinese dish that takes less than 30 minutes to prepare. It's perfect for a quick, easy weeknight meal and a great way to use up leftover vegetables.To make it even more substantial, you can add ground chicken or turkey. Tip: cook the ground meat until it's cooked through and well browned. It's ideal for a light lunch or a simple dinner and pairs well with crusty bread or crackers. 🌽🥚🍲
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Ingredients
- 2 teaspoons peanut oil If you’re adding chicken to a dish, increase the amount of oil to 1 tablespoon, or vegetable oil
- 1 small garlic grated, fresh clove
- 1 teaspoon ginger grated, fresh
- 3 green onions , chopped (white and green parts separated)
- ¼ teaspoon ground black pepper or ground white pepper
- 4 teaspoons cornstarch
- ⅛ teaspoon turmeric powder (optional, for color)
- 1 tablespoon chicken bouillon Knorr granulated
- 3 large egg beaten
- 1-2 cups corn drained, canned or frozen
- 1 teaspoon sesame oil , optional
- 4 cups water , plus 2 tablespoons
- kosher salt , as needed
Instructions
- Heat the oil in a medium pot over medium heat.
- Add minced garlic, grated ginger, and the white parts of the green onions. Sauté until fragrant but not browned, about 30 seconds.
- Add the corn, turmeric, black pepper, and chicken bouillon. Stir to combine.
- Pour the water into the pot and bring it to a boil. Cover and reduce to a simmer. Let it simmer for 8 to 10 minutes to allow the flavors to meld.
- In a separate bowl, combine the cornstarch with 2 tablespoons of cold water until smooth. Slowly drizzle the cornstarch mixture into the soup, stirring constantly. Simmer for 1 minute to slightly thicken the soup.
- In the same bowl used for the cornstarch mixture, beat the eggs well with a pinch of salt. Pour the beaten eggs into the soup through the tines of a fork, allowing them to form ribbons. Allow the egg to set for a few seconds, then gently stir to break it up to your desired consistency. Avoid boiling to prevent curdling.
- Add most of the green parts of the sliced green onions, reserving some for garnish. Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve hot.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- To reheat the soup, use a saucepan over medium-low heat or a microwave. Stir occasionally until the soup is heated through. Be careful not to overheat, as this can make the egg ribbons tough. Serve immediately once warmed.
- Make Ahead & Freeze
- Make Ahead & Freeze
- Corn Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.
- Corn Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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