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Corn Egg Drop Soup

Corn Egg Drop Soup

For convenience, this recipe uses frozen corn nibblets (no need to thaw unless it is balled up) or tetra pak corn nibblets (rinsed and drained). You can also use cooked corn cob (usually vacuum-packed) or boil a raw corn cob for about 5 minutes.

Replace chicken stock with vegetable or mushroom stock to make this meatless dish vegetarian.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 500ml low-sodium chicken stock or 300-400 ml regular stock + the rest plain water, to taste
  • 150g corn nibblets (frozen or tetra pak)
  • cornstarch slurry dissolve 2 tbsp cornstarch in 2 tbsp water
  • 4 dashes white pepper powder to taste
  • salt only if needed; to taste
  • 1 egg whisked
  • pure sesame oil to taste
  • chopped spring onions &/or coriander to garnish

 

Directions:

  1. Make soup base. Bring chicken stock to a boil, then stir in cornstarch slurry slowly to thicken the soup, until desired soup consistency is reached (you don’t need to use all of the slurry, if you prefer a less thick & soupier consistency).
  2. Add corn nibblets and bring the soup to a boil for 2 minutes (add 1 more minute if using frozen corn). Season with white pepper and salt (only if needed).
  3. Make egg-drop. Lower the heat to a bare simmer. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the whisked egg a few times around the pot. Stir the soup in one direction gently and slowly for a few rounds. As you do so, you will see the egg cooking and separating into smaller strands.
  4. To serve, ladle soup to serving bowls. Drizzle a few drops of sesame oil for added aroma. Garnish with spring onions &/or coriander.
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3 comments on “Corn Egg Drop Soup”

  1. Simple and delicious…used to eat this very often.

  2. Your 蛋花 so pretty, and soup looks just the right consistency!

  3. The egg is soft and silky, very smooth and delicious.

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