And here I go again with my Asian cuisine 🙂 this time Chinese inspired… I like it a lot and I have introduced it to my boyfriend as he was not familiar with it. And guess what? Now he’s also a fan 🙂
Sometimes we order in from a local restaurant. Our first meals in our house the day we moved in was actually chinese take away… Shuuu don’t tell anyone…But after tasting some of the restaurant dishes and watching lots of food programs saying how easy it can be to cook Chinese food… I decided to give it a try 🙂
I started practicing mostly with stir fries. But then I though “I have to be more adventurous” and this was my first experience outside the “stir fry box” 🙂 I tasted this Corn Egg Drop Soup once in the UK and since then I’ve had lots of different versions. Most of the time it includes chicken but I like it when we can only taste the corn… I really like it 🙂
You might think this recipe it’s too easy and you’re right. But I love it and thought it would be a good way to start the Chinese trip. I promise to come up with some more complicated options 🙂
Corn Egg Drop Soup
- 1 can of sweet corn 250ml
- 2 eggs whisked
- 2 tbsp cornstarch
- Water as needed
- 1 cm piece fresh ginger
- 1 garlic glove
- Spring onion minced, to taste
- Salt & Pepper to taste
- In a food processor, place half of the corn, the piece of ginger and garlic and blitz to a paste.
- Place this paste in a saucepan and add water - the quantity of water depends of the quantity of soup you wish to make. Bring to a boil.
- Separately, mix the cornstarch with a little of the broth from the soup. Dissolve the flour very well and add it to the pot. Mix well.
- Place the other half of the corn in the soup and cook for a few minutes.
- Remove from heat and season with salt and pepper. Add the eggs, pouring slowly while continuously mixing with a wire whisk
- Divide the soup by the serving plates and garnish with chopped spring onion