Chinese-Inspired Egg Drop Soup with Corn
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Your favourite Chinese-takeout egg drop soup, delivered by you. For extra body, we added corn. But you can stir in baby spinach or sliced shiitake mushrooms.
Ingredients
No-salt-added chicken stock
2 cup(s)
Cornstarch
1 tbsp(s)
Ground ginger
½ tsp(s)
Garlic powder
¼ tsp(s)
Egg
2 large
Frozen corn
½ cup(s)
Scallions
2 medium, thinly sliced, white and green parts separated
Toasted sesame oil
½ tsp(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Instructions
1
In a medium saucepan, whisk the stock, cornstarch, ginger, and garlic powder. In a small liquid measuring cup with a spout, beat the eggs. Simmer the stock over medium heat, stirring occasionally.
2
Using a whisk or wooden spoon, stir the simmering stock in a circle to make a whirlpool. Slowly drizzle in the eggs, continuing to stir the stock, so the eggs cook in small ribbons. Stir in the corn, white scallion parts, oil, salt, and black pepper. Before serving, garnish with the green scallion parts.
3
Serving size: 1 1/4 cups
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