Egg Drop Corn Soup
Ingredients
- 400 g tinned creamed sweetcorn
- 200 g tinned sweetcorn, drained
- 800 ml vegetable stock
- 2 eggs
- 2 tbsp cornflour
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 3 spring onions
Nutrition (per serving)
- Calories
- 205 kcal
- Protein
- 8.3 g
- Carbohydrate
- 30.9 g
- of which sugars
- 8.6 g
- Fat
- 5.2 g
- of which saturates
- 1.3 g
- Fibre
- 3.1 g
- Salt
- 3.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to a simmer in a large pan. Add both types of sweetcorn and the soy sauce.
- 2
Mix the cornflour with 3 tbsp cold water to make a smooth slurry.
- 3
Stir the slurry into the simmering soup and cook for 2–3 minutes, stirring, until lightly thickened.
- 4
Beat the eggs well in a small jug.
- 5
Remove the soup from the heat briefly, then slowly pour in the beaten egg in a thin, steady stream while stirring gently to create silky ribbons.
- 6
Return to a low heat for 1 minute. Drizzle over the sesame oil.
- 7
Ladle into bowls and garnish generously with sliced spring onions.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.