Sweet Corn Egg Drop Soup
This easy Sweet Corn Egg Drop Soup comes together in less than 15 minutes. It is better than take-out from your Asian restaurant. Savory, comforting, and satisfying soup that will feed your body and soul.
Equipment
Saucepan
Ingredients
- 8 cups chicken broth or water
- 4 large eggs lightly beaten
- 1 16 ounces sweet corn
- 2 stalks green onions chopped
- 2 tablespoons cornstarch
- ¾ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ teaspoon turmeric powder optional for coloring
- ¼ teaspoon garlic powder
- 2 tablespoons sesame oil
Instructions
- Bring the chicken stock to a slow boil in a medium saucepan. If you don’t have chicken stock, you can also use water and bullion to add flavor. Stir in your corn, and seasonings, such as salt, garlic powder, turmeric powder, and white pepper.
- Dissolve cornstarch with ¼ cup cold water and mix well, as the cornstarch settles very quickly. Add it to the soup. Stir continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple of small batches.
- Slowly stream in beaten eggs while stirring the soup in one direction. Turn off heat. Drizzle sesame oil and sprinkle green onions for garnish. Serve while hot.
Notes
Recipe Notes:
- You can add veggies such as diced carrots for additional color and texture.
- You can make this as spicy egg drop soup by adding chili powder or sriracha.
Nutrition
Serving: 4servingsCalories: 162kcalCarbohydrates: 7gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 149mgSodium: 2234mgPotassium: 159mgFiber: 0.3gSugar: 2gVitamin A: 272IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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