image

Corn Egg Drop Soup (玉米蛋花羹)

image“Super easy and quick soup to settle your dinner on a busy night.”

Weekdays were always busy for many families. Dinner during weekdays was best to settle as simple and fast as possible. Having said that, we would not want to compromise our intake of nutrients as well as our health just to ease our cooking. Neither did we want to fuss over dining out every night.

I had this quick, simple-making and delicious soup recipe here.  It took just 25 minutes to prepare and cook! Ingredients were easy to prepare, and its simple cooking steps were tailored simply for the busy weeknights.


Serves 4
Ingredients
1 can of corn kernels, retained its liquid in can
2 large eggs, well beaten
1 teaspoon of garlic salt
1/2 teaspoon of ground white pepper
1 teaspoon of concentrated chicken stock
2 tablespoons of plain flour, made into slurry

1 pot of water (800ml)

Garnishing
Spring onion, chopped

Method
1) Pour water into a pot and bring to a boil over medium-high heat. Empty a can of corn kernels together with it’s liquid, and bring to a boil again.

2) Add garlic salt, white pepper and chicken stock, stir well. Then, gradually stir in plain flour slurry. Stream in beaten egg, in stages. Do not stir too vigorously, pour in some egg mixture, let it set in soup for 2-3 seconds before stirring it upwards in circular motions. Heat off. Garnish and serve hot.

A bowl of my corn & egg drop soup counts about 100kcal.

Tips: For vegetarian, replace garlic salt with regular or sea salt.
*Get canned corn kernel or those ready cooked corn kernel sold in packets, but not the creamy type. If using fresh corn kernel without liquid, simply add 100ml more of water to substitute the corn liquid.
* In fact, most egg drop soups calls for chicken broth. By all mean, use chicken broth instead of water (of the same amount) to cook this. Omit the addition of concentrate chicken stock in this case.

Hello! My name is PatriCa. I love food. Cooking is my passion, and it's all about sharing. I want my loved ones to enjoy healthy home-cooked meals. So, that includes you! If you wish to know more about me, I invite you to join me at My Wok Life FaceBook.

4 thoughts on “Corn Egg Drop Soup (玉米蛋花羹)”

  1. Hi, i kinda like this kinda egg soup. BUt i used to see my granny omitting the starch. As in it’s those watery clear soup type. Will it be the same if i were to follow ur methods but ommit the starch?

    Cheers, Angela

  2. Hi Angela,

    Yes, it will be almost same taste with different soup texture and mouthfeel.

    I personally do find it less flavourful without the addition of corn starch though, but choice is yours.

  3. hi,
    i’m so happy to have found your blog! u hv a whole lot of wonderful homecook food recipes that I just need.. im a working mum who’s trying to learn how to cook decent & nutritious meals for the weekends.. ;)

    abt this soup.. does the spring onion add on any flavor to the soup? can i omit it?

  4. Hi Jas,

    I used only the end part of spring onion.. the whitish root part to be julienned before use. It supposed to help enhance the overall flavor of this soup a little, and make it kinda more refreshing taste. However, you may omit it, if desired. :)

Leave a Reply

Your email address will not be published. Required fields are marked *