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Egg Drop Soup with Sweetcorn

Golden ribbons of egg suspended in chicken broth with sweetcorn. This 15 minute soup costs about 35p a bowl and tastes like a takeaway starter.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Soup
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 3 chicken stock cubes
  • 1.2 litres boiling water
  • 1 tin (326g) sweetcorn, drained
  • 2 eggs, beaten
  • 2 tbsp cornflour
  • 1 tbsp soy sauce
  • 1 clove garlic, crushed
  • 2 spring onions, sliced

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.