Sweet Corn Egg Drop Soup
Author: 
Recipe type: Soup
Cuisine: IndoChinese
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chicken stock or Vegetable stock, homemade or store brought- 4½ cups (or add 2 chicken bouillon cube to 4½ cups water)
  • Cream style sweet corn, canned- 1 can (400 ml)
  • Eggs, beaten-2
  • Soy sauce- 2 tbsp
  • Rice Vinegar- 1½ tbsp (optional)
  • Ground pepper- ½ to ¾ tsp
  • Green onions, chopped- 2 stalks
  • Cilantro, chopped- 2 handfuls
  • Corn Starch, dissolved in water- 3 tbsp dissolved in 3 tbsp cold water
  • Sesame oil- 1 tsp
Instructions
  1. Either use chicken stock or vegetable stock or add 2 chicken bouillon cubes to 4½ cups water.
  2. Heat up the stock taken in a large pot.
  3. Add cream style sweet corn (or coarsely grind the corn kernels in a blender) into the stock, let cook for 3 to 4 minutes.
  4. Add soy sauce and rice vinegar, combine well.
  5. Beat the eggs well in a bowl.
  6. Let the soup come to a rolling boil. Slowly pour the beaten eggs and keep stirring- pouring and stirring should happen simultaneously, otherwise egg will turn into lumps. Keep stirring till beautiful threads are formed.
  7. Cook for 2 minutes.
  8. Add green onions and cilantro, combine well.
  9. Add ground pepper and salt-if required.
  10. Add corn starch dissolved in cold water, keep stirring till soup has thickened.
  11. Finally, add 1 tsp sesame oil, combine well.
  12. Remove the pot from the heat, serve on soup bowls and enjoy the warm soup.
  13. You could sprinkle some ground pepper while serving.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/sweet-corn-egg-drop-soup/