Written for one request, published for everyone
Sweetcorn Egg Drop Soup
A single mug-sized bowl of hot stock thickened lightly and ribboned with beaten egg.
- Total
- 12 min
- Hands on
- 10 min
- Serves
- 1
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 160 kcal
- Protein
- 9 g
- Fat
- 6 g
- Carbs
- 16 g
Method
Step 1 of 9
Grate the ginger finely into a small bowl.
Fresh ginger
Step 2 of 9
Pour the stock into a small saucepan, add the ginger and bring to a gentle simmer over medium heat.
Vegetable stock- Fresh ginger
Step 3 of 9
Drain the sweetcorn and stir it into the simmering stock.
Tinned sweetcorn
Step 4 of 9
Stir the cornflour and cold water to a smooth slurry in a small bowl.
Cornflour
Cold water
Step 5 of 9
Whisk the slurry into the soup and cook for 1 minute until it thickens very slightly.
- Cornflour
What ‘ready’ looks like Step 6 of 9
Beat the egg with a fork until evenly pale yellow.
Egg
Step 7 of 9
Turn the heat low so the soup barely trembles, then pour the egg in a thin stream while stirring in one direction.
- Egg
What ‘ready’ looks like Step 8 of 9
Hold at a bare simmer for 1 minute, until the egg ribbons are opaque and set and the soup reaches 71 °C.
- Egg
Step 9 of 9
Season with salt and white pepper, pour into a bowl and scatter with snipped chives.
Salt
Ground white pepper
Chives
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.