Chinese-Inspired Egg Drop Soup with Corn
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
A favourite Chinese takeaway soup. For extra body, we added corn. But you can stir in baby spinach or sliced shiitake mushrooms.
Ingredients
Vegetable stock cube
1 cube(s)
Cornflour
1 tablespoon(s), level
Ground Ginger
½ teaspoon(s), level
Garlic powder
¼ teaspoon(s), level
Sweetcorn, frozen, boiled
150 g
Spring Onions
2 medium
Sesame Oil
½ teaspoon(s)
Egg, whole, raw
2 medium, raw
Instructions
1
In a medium saucepan, whisk the stock, cornflour, 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 spring onion parts, oil, and season with salt, and black pepper. Before serving, garnish with the green spring onion parts.
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