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SideChef
Recipes
Dairy-Free
Miso Corn Egg Drop Soup

10 INGREDIENTS • 6 STEPS • 16MINS

Miso Corn Egg Drop Soup

Recipe

4.0

1 rating
A quick and easy comforting egg drop soup that can be put together in 15 minutes with an umami soup base from miso and little bites of sweet corn.
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A quick and easy comforting egg drop soup that can be put together in 15 minutes with an umami soup base from miso and little bites of sweet corn.
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

16MINS

Total Time

$4.76

Cost Per Serving

Ingredients

Servings
2
us / metric
Fresh Ginger
2 slices
Fresh Ginger
Miso Paste
2 1/2 Tbsp
Miso Paste
Low-Sodium Chicken Broth
4 cups
Low-Sodium Chicken Broth
or Low-Sodium Vegetable Broth
Frozen Corn Kernels
2 cups
Frozen Corn Kernels
or Fresh Corn
Egg
2

Sponsored

Eggland's Best Classic Eggs
Salt
to taste
Salt
Cornstarch Slurry
Corn Starch
3 Tbsp
Corn Starch
Water
4 Tbsp
Cold Water
Garnish
Sesame Oil
to taste
Sesame Oil
optional
Scallion
to taste
Scallions, chopped
optional

Nutrition Per Serving

VIEW ALL
Calories
346
Fat
9.5 g
Protein
21.1 g
Carbs
51.1 g
Love This Recipe?
Add to plan
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Miso Corn Egg Drop Soup
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Cooking Instructions

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step 1
In a small pot, add the Fresh Ginger (2 slices), Miso Paste (2 1/2 Tbsp), Low-Sodium Chicken Broth (4 cups), Salt (to taste), and Frozen Corn Kernels (2 cups) and set the stove to medium heat and let it simmer for 10-15 minutes.
step 1 In a small pot, add the Fresh Ginger (2 slices), Miso Paste (2 1/2 Tbsp), Low-Sodium Chicken Broth (4 cups), Salt (to taste), and Frozen Corn Kernels (2 cups) and set the stove to medium heat and let it simmer for 10-15 minutes.
step 2
Once 10-15 minutes has passed and the soup has come to a boil, combine the Corn Starch (3 Tbsp) and Water (4 Tbsp) in a small bowl and mix well and pour it into the soup while stirring.
step 3
In the same bowl you used to make the corn starch slurry, beat Eggland's Best Classic Eggs (2) with a fork until they are well mixed.
step 4
Once the soup has come to a boil again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat and slowly add the egg mixture in while continuing to stir.
step 5
Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
step 6
Mix a few drops of Sesame Oil (to taste) into the soup for some additional sesame flavour. Garnish with Scallions (to taste) and enjoy!
step 6 Mix a few drops of Sesame Oil (to taste) into the soup for some additional sesame flavour. Garnish with Scallions (to taste) and enjoy!

Tags

Dairy-Free
Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Chinese
Japanese
Vegetables
Soups & Stews
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