Egg drop soup

“Simply Easy Corn and Egg Drop (Thick) Soup yields a highly flavourful, colourful and satisfying soup. Your kids will love it!”

Weekend is approaching, having good mood and wishing to cook some mouth watering and heart warming food at home to pamper yourself and your loved ones, yet feeling exhausted to cook extensively after a long week?

Today, I am going to introduce an express, simple-making and nutritious Chinese soup dish to you. Yes, for busy working class who loves homemade soup, this is an excellent option. It took me just 25 minutes to prepare and cook this soup! Ingredients are easy to prepare, and its simple methods in this recipe are simply tailored for the busy weeknights.

Not only easy to cook, the look and taste of this soup are so appealing. This soup yields pleasant briny with fragrant eggy flavour in the soup. And this soup will surely be one of the kids’ favourite, for its colour appearance and flavourful taste. My girl liked its mild sweetness of the corn kernels in it, too.

If you really wish to have something light for the evening, this soup is good for you as it has a balance of ingredients with meat, egg and vegetables in the liquid, that gives you enough energy needed just for the evening. For more varieties, prawns makes a good addition to this soup. we had it as our main soup dish for dinner last night.

Ingredients
1 stalk of spring onion root, julienned (葱花)
2 slices of picnic ham, diced
2 eggs, lightly beaten
1 canned corn kernels (with its liquid in the tin)
5 cups of chicken stock (*if you do not have any ready chicken broth at home, simply boil 5 cups of plain water and dissolve 1 cube of chicken stock cube in it, to make chicken stock.)
1 – 2 teaspoons of salt
1/2 teaspoon of white ground pepper
2 tablespoons of corn starch, made into slurry

Optional (for more varieties):
8 – 12 medium prawns, shelled and deveined

Method
1) Wash and chop spring onion. Dice ham. Beat eggs in bowl. Blanch the prawns in a pot of boiling water for 1 minute, or until just pinked will do, if opted for. Set them aside.

2) Pour stock into a large pot and bring to a boil over high heat. When boiled, reduce heat to medium fire. Empty a can of corn kernels together with it’s liquid in the tin, and bring to another boil.

3) Add salt and white pepper to taste, and stir well. Then, thicken soup with corn starch slurry. Stream in beaten egg in stages. Do not stir too vigorously, pour in some egg mixture, let it set in soup for 2 seconds before stirring it upwards in circular motions.

4) When soup returns to boiling stage again, add in blanched prawns (if opted for). Heat off. Stir in ham and spring onion before ladling into serving bowls. Serve hot.

A regular bowl of my corn and egg drop soup counts about 200kcal (without prawns).

Tips: Use the root part (the whitish bulk on the end of the stalk) of the spring onion. Chop it into juliennes.
* Get canned corn kernel or those ready cooked corn kernel sold in packets, but not those creamed types. If used ready cooked corn kernel without liquid, simply add 1/2 cup of water into the soup to substitute the corn liquid from canned corn kernel.