Chinese-inspired egg drop soup with corn
2 medium, lightly beaten
½ cup(s), thawed, (80g)
2 individual, thinly sliced, white and green parts separated
Chicken stock cube
2 individual, gluten-free variety, (to make 2 cups (500ml) chicken stock)
Garlic powder or flakes
¼ tsp, (powder)
- 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.
- 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.