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.
Total Time
16min
4.0
1 Rating
Author: Pups with Chopsticks
Servings:
2
Ingredients
•
2
slices
Fresh Ginger
•
2 1/2
Tbsp
Miso Paste
•
4
cups
Low-Sodium Chicken Broth
or Low-Sodium Vegetable Broth
•
2
cups
Frozen Corn Kernels
or Fresh Corn
•
2
Eggland's Best Classic Eggs
•
to taste
Salt
Cornstarch Slurry
•
3
Tbsp
Corn Starch
•
4
Tbsp
Cold
Water
Garnish
•
to taste
Sesame Oil
(optional)
•
to taste
Scallions
, chopped
(optional)
Cooking Instructions
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.
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.
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.
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.
5.
Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
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!
Nutrition Per Serving
CALORIES
346
FAT
9.5 g
PROTEIN
21.1 g
CARBS
51.1 g
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