Chinese-inspired egg drop soup with corn
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Here is where keeping a well-stocked pantry pays off. Your favourite Chinese-takeout egg drop soup, delivered by you. Double or triple the recipe to make more.
Ingredients
Egg(s)
2 medium, lightly beaten
Frozen corn
½ cup(s), thawed, (80g)
Green shallot(s)
2 individual, thinly sliced, white and green parts separated
Chicken stock cube
2 individual, gluten-free variety, (to make 2 cups (500ml) chicken stock)
Cornflour
3 tsp
Ground ginger
½ tsp
Garlic powder or flakes
¼ tsp, (powder)
Sesame oil
½ tsp
Instructions
1
Combine stock, cornflour, ginger and garlic powder in a medium saucepan over medium heat. Cook, whisking occasionally, for about 5 minutes or until it comes to a simmer.
2
Whisk stock to create a whirlpool, then very slowly pour in the eggs, whisking constantly in a circular motion to create egg ribbons. When eggs are cooked, remove soup from heat and stir in corn, white parts of the shallots and oil. Season with salt and pepper. Divide into 2 bowls and sprinkle with the green parts of shallots to serve.
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