This is one of my favorite Chinese soups. It’s quick, it’s sweet, it’s hearty…and did I mention it’s quick?
A lot of Chinese-style soups need to simmer for hours, pulling all of the tasty vitamins and flavors from the vegetables and meats into the broth. The result is a rich, dark broth that is nearly fat free, and full of nutrients.
This soup is perfect with a bowl of rice, some chicken and some veggies. Even kids love it!
Chinese Corn and Egg Drop Soup
1 can of “cream style” corn
1 can’s worth of water, chicken broth or vegetable broth
1 egg, beaten
Salt, Pepper and Sugar to taste
Green Onions, sliced, for garnish (not pictured)
1. In a saucepan, combine the corn and water. Heat over medium high heat until simmering.
2. Carefully stir the soup clockwise until all of the soup is swirling. While the soup is still moving, carefully stream in your beaten egg. Allow to sit for one minute, or until the egg just starts to set, and then stir again (clockwise). (Ok, fine. You could stir counter clockwise if you want to…just be sure to pick one direction and stick with it, alright? Good. Moving on.)
3. As soon as the eggs are set, remove your soup from the heat and season to taste with salt, pepper and sugar. Sprinkle with sliced green onions and serve. 吃飯 ! (Dinner’s served!)