Egg drop sweet corn soup
Egg Drop Sweet Corn Soup is a comforting and flavorful dish that combines the creamy richness of sweet corn with the delicate texture of silky egg ribbons. This Chinese-inspired soup starts with a base of chicken or vegetable broth, infused with the natural sweetness of fresh or canned corn kernels. As the broth simmers, it’s thickened slightly with cornstarch or a similar thickening agent, giving it a smooth, velvety consistency.
To create the signature “egg drop” effect, beaten eggs are slowly drizzled into the hot soup while stirring gently, forming delicate, silky strands that add both texture and a subtle richness. Often, a dash of soy sauce or a hint of white pepper is added to enhance the flavor, while a sprinkle of green onions or cilantro provides a fresh, aromatic finish.
Perfect as a light appetizer or a comforting meal, Egg Drop Sweet Corn Soup offers a delightful balance of sweet and savory flavors, with a warm, nourishing quality that makes it a favorite in many households.
Ready In: 10
Serves:2
Ingredients:13
DIRECTIONS
- Add 3 glass of water in a cooking pot or kadai.
- Divide 1 sweet corn in 2 parts.
- Blend 70% sweet corn seeds into fine paste.
- Add into water, mix well.
- Add 1 tsp of turmeric powder.
- Cook for 2 minutes on medium flame.
- Add chopped 2 green chilies.
- Add 30% leftover sweet corn in mixture.
- Cook on medium flame until seeds turn slightly soft.
- 1 Tbsp salt.
- Stir well.
- Time to vegetables of our choice.
- Add 1 chopped carrot.
- Cook until soft or 2-3 minutes until a good boil.
- Add 1 tsp of chilli flakes.
- Mix well,cook on medium flame for few minutes.
- Add 2 small size chopped spring onion.
- Mix and cook for a minute.
- Take 1 egg and little water and then mix well.
- Add egg,stir continuously to avoid lums formation.
- Cook on medium flame for 2-3 minutes.
- After 3 minutes off the flame.
- Our sweet corn soup is ready to serve hot.