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Photo of Chinese-Inspired Egg Drop Soup with Corn by WW

Chinese-Inspired Egg Drop Soup with Corn

2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Your favourite Chinese-takeout egg drop soup, delivered by you. For extra body, we added corn. But you can stir in baby spinach or sliced shiitake mushrooms.

Ingredients

No-salt-added chicken stock

2 cup(s)

Cornstarch

1 tbsp(s)

Ground ginger

½ tsp(s)

Garlic powder

¼ tsp(s)

Egg

2 large

Frozen corn

½ cup(s)

Scallions

2 medium, thinly sliced, white and green parts separated

Toasted sesame oil

½ tsp(s)

Table salt

¼ tsp(s)

Black pepper

⅛ tsp(s)

Instructions

  1. In a medium saucepan, whisk the stock, cornstarch, ginger, and garlic powder. In a small liquid measuring cup with a spout, beat the eggs. Simmer the stock over medium heat, stirring occasionally.
  2. Using a whisk or wooden spoon, stir the simmering stock in a circle to make a whirlpool. Slowly drizzle in the eggs, continuing to stir the stock, so the eggs cook in small ribbons. Stir in the corn, white scallion parts, oil, salt, and black pepper. Before serving, garnish with the green scallion parts.
  3. Serving size: 1 1/4 cups

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