Wednesday, August 17, 2011

Egg Drop Soup with Corn

Its been quite hot around our neck of the woods. So what in the world am I doing making soup??? I recently discovered that my daughter loves Egg Drop soup. She had an upset stomach one day and didn't feel like eating anything. But I had to feed her something. So she agreed to eat soup. I quickly whipped up this recipe after looking at a few different versions and she loved it. She kept asking for more. Today, I decided to eat something light for dinner and made this again, which she was excited to have.

6 cups chicken broth
1 1/2 tsp. salt
1/2 tsp. ground ginger
1 ear of corn, kernels removed (about 3/4 cup)
2 eggs
1 egg yolk
2 Tbsp. cornstarch
1 1/2 tsp. sesame oil

1) Set aside 3/4 cup of chicken broth. Place the remaining broth, salt, ground ginger and corn kernels in a medium saucepan over medium heat.

2) Scramble together the eggs and egg yolk in a small bowl. Once the broth begins to boil, pour scrambled egg in the broth with a steady stream while stirring the broth in one direction to create threads.

3) In another small bowl, thoroughly mix together the 3/4 cup chicken broth and cornstarch. Pour mixture into soup. Stir until incorporated. Remove soup from heat and add sesame oil. Serve hot.

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