Corn Egg Drop Soup
Super easy and healthy Chinese corn egg drop soup.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fresh sweet corn or canned sweet corn
- 2 middle sized eggs ( , whisked)
- 1/8 tsp. salt
- 2.5 cup clean water
- 2 tbsp. rock sugar (, to taste )
- 1 tbsp. cornstarch
- 2 tbsp. clean water
Instructions
- 1
Prepare a fresh sweet corn or purchase niblet from supermarket.
- 2
Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.
- 3
Add the left sweet corn with around 2 tablespoons of clean water in a food processor and blend until they turn into chunks
- 4
Transfer the blended corn, and the whole sweet corn to a pot, and add water. Cook for 4 minutes after the water boils. Add rock sugar if using and a very small pinch of salt.
- 5
Mix cornstarch with around 2 tablespoons of water. Stir well to avoid any bumps. Add the water starch to the soup. Bring to boiling again until the soup base become thick in texture.
- 6
Now, slow down the fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop slowly, gently, and continually. And in one direction. Serve hot.