Soup

Egg drop corn soup

Name: Egg drop corn soup
Total time: 25 min
Yield: serves 4
Ingredients: 1 tbsp Olive oil; 1 Onion; 300 g Corn; 800 ml Stock; 1 tbsp Cornstarch; 2 Egg; 1 tbsp Soy sauce; 1 Spring onion

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Olive oil — to buy1 tbsp
Onion — to buy1
Corn — to buy300 g
Stock — to buy800 ml
Cornstarch — to buy1 tbsp
Egg — to buy2
Soy sauce — to buy1 tbsp
Spring onion — to buy1

Preparation

Heat the oil in a saucepan and sauté the sliced onion for 2 minutes.
Add the corn and sauté for another 2 minutes.
Pour in the broth, bring to the boil.
Reduce the heat and simmer for 10 minutes.
Dissolve the cornstarch in a little cold water and stir it into the soup to thicken it slightly.
Beat the eggs, then pour them in a thin stream into the simmering soup, without stirring, to form ribbons.
Wait 30 seconds, then stir gently just once.
Season with salt and soy sauce, scatter with spring onion and serve hot.