Chinese Egg-drop Soup with Corn Recipe

Name: Chinese Egg-drop Soup with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Corn on the cob; 2 Eggs; 1 tbsp Chinese soup stock; 800 ml Water; 1 tbsp Sake; 1/2 Japanese leek; 1 dash Green onion; 1 tsp Grated ginger; 1 dash Salt; 1 Pepper; 1 tbsp Katakuriko; 2 tbsp Water (for the katakuriko)

Servings: persons

1 Corn on the cob
2 Eggs
1 tbsp Chinese soup stock
800 ml Water
1 tbsp Sake
1/2 Japanese leek
1 dash Green onion
1 tsp Grated ginger
1 dash Salt
1 Pepper
1 tbsp Katakuriko
2 tbsp Water (for the katakuriko)

1
Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
2
Scrape off the cooked corn kernels with a knife.
3
Put the water, soup stock granules and sake in a pot and bring to a boil.
4
Add the corn kernels.
5
Skim off surface scum.
6
Season with salt and pepper.
7
Stir in the katakuriko dissolved in water.
8
When the soup starts to bubble, add the beaten eggs through a slotted spoon.
9
Add the chopped leek and grated ginger, and turn off the heat.
10
Ladle into bowls, scatter chopped green onions and it's done!

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Corn on the cob, 2 Eggs, 1 tbsp Chinese soup stock, 800 ml Water, and more.

Yes, Chinese Egg-drop Soup with Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Egg-drop Soup with Corn

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