Egg Drop Soup
Created by Tisme on December 1, 2023
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #41931
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 liter chicken stock (reduced-salt - 4 cups)
- 2 fresh corn cobs, kernels removed
- 1 tablespoon soy sauce, plus extra to drizzle (salt-reduced)
- 2 teaspoons cornflour, mixed with 1 tablespoon cold water (no lumps)
- 4 eggs, lightly beaten
- Sliced shallots or spring onions, to serve
- Sesame oil, to drizzle (optional)
How to Make
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Step 1: Heat the olive oil in a large saucepan over medium heat; cook the ginger and garlic, stirring, for 1 minute or until fragrant.
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Step 2: Add in the stock and bring to the boil.
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Step 3: When boiling reduce the heat and simmer for 3 minutes; add the corn and soy sauce and simmer for 2-3 minutes.
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Step 4: Whisk in cornflour mixture (making sure there are no lumps in mix) and simmer for 2-3 minutes or until broth is slightly thickened, then slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion; once all the egg has been added, remove from heat.
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Step 5: Serve soup topped with shallots and drizzled with a little sesame oil and soy.
Nutritional Facts
- Serving Size: 1 (521.6 g)
- Calories 486
- Total Fat - 29.1 g
- Saturated Fat - 8.9 g
- Cholesterol - 922.2 mg
- Sodium - 1154.5 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.1 g
- Sugars - 5 g
- Protein - 41.4 g
- Calcium - 149.6 mg
- Iron - 5.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg