Sweet Corn Egg Drop Soup
This sweet corn egg drop soup comes together in no time and tastes way better than takeout.
Servings: 2 servings
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: 1SERVING | Calories: 338kcal | Carbohydrates: 27g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 190mg | Sodium: 558mg | Fiber: 3g | Sugar: 4g