A corny twist on egg drop soup
Is there anything more nourishing than soup? And if you love sweet corn as much as we do, this is an easy and delicious way to enjoy the end-of-summer farmers' market spoils before fall is upon us.
You may recognize this soup from your local Chinese restaurant, but it tastes so much better when it's homemade (doesn't everything tastes better when it's made fresh at home?). And it's so easy to whip up — it'll take you 15 minutes, tops!
Recipe adapted from Running to the Kitchen
Servings: 4
Prep time: 5 minutes
Ingredients
- 3 cups plus 1 tablespoon chicken or vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon freshly grated ginger
- 1 large clove garlic, minced
- 1 cup sweet corn kernels
- 1/4 cup frozen edamame, shelled
- Salt and pepper to taste
- Several drops of sesame oil
- 2 eggs, whisked
- Handful of chives or green onion, chopped, for garnish
Directions
- Mix one tablespoon of chicken broth with the cornstarch in a small bowl and set aside.
- Heat olive oil to a medium saucepot over medium heat.
- Once hot, add ginger, garlic, and corn and cook for one minute.
- Add the rest of the chicken broth and bring to a boil.
- Reduce to medium heat add cornstarch mixture and cook for 5 to 7 minutes — this will thicken the soup.
- Add edamame with about one minute left. Remove from heat.
- Season with salt and pepper and add sesame oil to taste.
- Once seasoned, beat two eggs in a bowl and slowly pour it into the pot, stirring slowly to create long, delicate ribbons.
- Garnish with chives or green onion and enjoy.
Nutrition information (per serving)
- Calories: 130
- Total fat: 8 g
- Saturated fat: 1.5 g
- Cholesterol: 105 mg
- Sodium: 420 mg
- Total carbohydrate: 11 g
- Dietary fiber: 1 g
- Total sugars: 2 g
- Protein: 6 g