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Chinese-Inspired Egg Drop Soup with Corn

Chinese-inspired egg drop soup with corn

1
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
Your favorite Chinese-takeout egg drop soup, delivered by you. For extra body and a hint of sweetness, we added corn. For something even heartier, stir in baby spinach or sliced shiitake mushrooms.

Ingredients

Unsalted chicken broth

2 cup(s)

Cornstarch

1 Tbsp

Ground ginger

½ tsp

Garlic powder

¼ tsp

Egg

2 item(s), large

Frozen corn

½ cup(s), or fresh corn kernels

Scallions

2 medium, thinly sliced, white and green parts separated

Toasted sesame oil

½ tsp

Table salt

¼ tsp

Black pepper

⅛ tsp

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: 1¼ cups

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