Dr Mobeus
Egg Drop Soup with Sweetcorn
Egg drop soup is the sort of dish that sounds like a takeaway treat but is actually one of the cheapest things you can make from scratch. At its heart it is nothing more than seasoned broth with beaten eggs poured through it, which set instantly into fine golden ribbons. Add a tin of sweetcorn and you have a sweetcorn and egg soup that costs roughly 35p a bowl and takes 15 minutes from cupboard to table.
The only technique worth knowing is in the pouring. You want the soup gently moving while you trickle the beaten egg in a thin stream, so the egg sets in strands rather than one big lump. Stir it in one direction, pour slowly, and you will get those ribbons every time. A spoonful of cornflour slurry thickens the broth just enough to suspend everything beautifully.
This is a brilliant starter before a homemade Chinese takeaway night, and it stretches into a light meal on its own with a handful of noodles thrown in. It is also the answer to that limbo hour when you are hungry but dinner is still an hour away.
Egg Drop Soup with Sweetcorn
Ingredients
Method
- Dissolve the stock cubes in the boiling water in a saucepan over a medium heat. Add the sweetcorn and garlic and simmer for 3 minutes.
- Mix the cornflour with 3 tablespoons of cold water to a smooth paste. Stir it into the soup and simmer for 1 minute until slightly thickened.
- Stir the soup in one direction so it is moving, then slowly pour in the beaten eggs in a thin stream while stirring gently. The egg will set in soft ribbons.
- Add the soy sauce and a good grind of white or black pepper. Do not let it boil. Ladle into bowls and scatter with the sliced spring onions.
Tips and Variations
Do not let the soup boil once the eggs are in or they will turn rubbery. The soup keeps in the fridge for two days but the ribbons are at their best freshly made. To turn it into a full meal add 150g of cooked noodles, shredded chicken or prawns. White pepper is traditional and gentler than black, but use what you have.
