Miso Egg Drop Soup with Corn
A quick and easy egg drop soup recipe that can be put together in 15 minutes with an umami miso soup base and little bits of sweet corn.
- Prep time
- 1 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 2 slice ginger
- 2+1/2 tbsp miso paste ((white or yellow miso))
- 4 cup low sodium chicken broth (or vegetable broth)
- 2 cup corn ((frozen or fresh))
- 2 eggs
- salt to taste
- 3 tbsp corn starch ((or potato starch))
- 4 tbsp cold water
- optional a few drops of sesame oil
- optional green onions (chopped)
Instructions
- 1
Slice 2 slices ginger and set aside.
- 2
Set the stove the medium heat.
- 3
In a pot, add 4 cups low sodium chicken broth and bring it to a boil.
- 4
Once the chicken broth starts to boil, adjust the heat to medium-low and add in 2 slices ginger, and 2 cups corn.
- 5
Add in 2 ½ tablespoons miso paste and stir the soup a few times to dissolve it.
- 6
Let it simmer for 10 minutes on a low simmer.
- 7
After 10 minutes of simmering, bring the heat back up to medium heat.
- 8
In a small bowl, mix together 3 tablespoons corn starch with 4 tablespoons cold water.
- 9
Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.
- 10
In the same bowl, you used to make the cornstarch slurry, beat 2 eggs with a fork or chopsticks until they are well mixed.
- 11
Once the soup has come to a simmer again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat.
- 12
Slowly add the egg mixture in while continuing to stir. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.**Do not use a whisk to do this step. Use chopsticks or a wooden spoon to gently mix the egg mixture into the soup.
- 13
(Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
- 14
Find the ginger slices, and discard them before serving.
- 15
Enjoy!