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Sweet Corn Egg Drop Soup
This sweet corn egg drop soup comes together in no time and tastes way better than takeout.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Soups + Stews
Cuisine:
Chinese
Keyword:
egg drop soup, sweet corn egg drop soup
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
1
tablespoon
sesame seeds
3
cups
+ 1 tablespoon chicken or vegetable broth
2
tablespoons
cornstarch
1
tablespoon
freshly grated ginger
1
large clove garlic
minced
1
cup
sweet corn kernels
1
tablespoon
extra virgin olive oil
salt & pepper
2
eggs
whisked
1/4
cup
basil
chiffonade
chopped chives for garnish
sesame oil for garnish
Instructions
Place the sesame seeds in a small skillet and toast until lightly browned over low heat. Set aside.
Mix the cornstarch and 1 tablespoon of broth in a small bowl, set aside.
Heat the olive oil in a medium saucepot over medium heat.
Once hot, add the ginger and garlic and cook for about 1 minute.
Add the broth and corn kernels, stir and bring to a boil.
Once boiling, reduce heat to medium and add the cornstarch mixture. Stir and cook for 5-7 minutes.
Turn the heat off, season with salt and pepper and then pour the whisked eggs in while slowly stirring the soup to create long strands.
Add the basil and gently stir.
Ladle the soup into serving bowls, top with the toasted sesame seeds, chives and a drizzle of sesame oil.
Nutrition
Serving:
1
SERVING
|
Calories:
338
kcal
|
Carbohydrates:
27
g
|
Protein:
11
g
|
Fat:
22
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
190
mg
|
Sodium:
558
mg
|
Fiber:
3
g
|
Sugar:
4
g