Welcome to Day 4 of cooking Street Food for 21 days. Now that the weather is getting colder, I thought I would make a childhood classic Egg Drop Soup. Anyone else parents also made egg drop soup for them whenever they are sick? This dish warms me up inside and out, and the best part is … it’s SO easy to make. I am adding corn today, but you can add other protein, such as crab or shredded chicken.
This dish is often served at Chinese buffets and growing up, I also thought this dish was complicated to make, but it only takes 10 minutes, and all the ingredients are super simple to find. You can make this dish vegetarian by adding vegetable stock instead, and it will taste amazing as well!
The secret of having beautiful egg droplets is letting the egg set. Make sure to let the egg sit for 30 seconds before mixing and stirring it.
60 SECOND VIDEO ON TIKTOK: https://bit.ly/2T0f7eI
Ingredients
4 Large Eggs
1 Tsp of Salt
1 tsp of White Pepper
1 Green Onion (separate white and green)
5 cups of chicken stock
2 thin slices of Ginger
1 can of Sweet Corn
1 tsp of White Pepper
1 tsp of Salt
2 tbsp of Corn Starch
2 Tbsp of Sesame Oil
- Whisk together egg, green part of the green onion, 1 tsp of salt, and 1 tsp of white pepper.
- Mix corn starch, 1 tsp of salt, 1 tsp of white pepper, and 2 tbsp of water.
- In a pot, add chicken stock, ginger, corn, and green onion and turn the heat to medium-high.
- Once it starts to simmer, let it cook for 2-3 minutes.
- Pour in the corn starch mixture and let it simmer for 1 minute.
- Turn the heat to low and drizzle in the egg mixture, let it sit for 30 seconds for the egg to set, and then mix it.
- Drizzle on sesame oil, and you are ready to serve!
