Simple Egg Drop Soup recipe that kids love and is wonderfully easy to make, ready in under 30 minutes. Serve soup topped with shallots and drizzled with a little sesame oil and soy sauce
Ingreadient:
- 2 teaspoons olive oil
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, crushed
- 1L (4 cups) reduced-salt chicken stock
- 2 fresh corn cobs, kernels removed
- 1 tablespoon salt-reduced soy sauce, plus extra to drizzle
- 2 teaspoons cornflour, mixed with 1 tablespoon cold water
- 4 eggs, lightly beaten
- Sliced shallots, to serve
- Sesame oil, to drizzle (optional)
Direction:
- Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes.
- Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat.
- Serve soup topped with shallots and drizzled with a little sesame oil and soy.
