Egg Drop and Sweetcorn Soup with Rice
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Ingredients
- 3 eggs
- 300 g sweetcorn, tinned and drained
- 2 spring onions, sliced
- 2 tsp vegan kombu dashi powder
- 2 tbsp soy sauce
- 1 tbsp cornflour
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 414 kcal
- Protein
- 13.9 g
- Carbohydrate
- 75.3 g
- of which sugars
- 4.4 g
- Fat
- 5.6 g
- of which saturates
- 1.7 g
- Fibre
- 3.2 g
- Salt
- 2.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the vegan kombu dashi powder into 1 litre water in a large pan with the soy sauce and bring to a simmer.
- 3
Mix the cornflour with 2 tbsp cold water and stir into the broth, then add the sweetcorn and simmer for 3 minutes.
- 4
Beat the eggs and drizzle slowly into the simmering broth in a thin stream, stirring gently, so they set into soft ribbons.
- 5
Ladle into bowls, scatter with the spring onions and serve with the rice.
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