weeknight corn and egg drop soup
15-Minute Corn and Egg Drop Soup: Cozy Comfort in a Bowl
Craving a warm, comforting meal that comes together in under 20 minutes? Look no further than this incredibly easy 15-Minute Corn and Egg Drop Soup! It’s the perfect weeknight dinner solution when you’re short on time but still want something flavorful and satisfying. This soup is a delightful blend of sweet corn, silky egg ribbons, and savory broth – a true comfort food classic with an Asian-inspired twist.
This recipe is incredibly versatile. Feel free to adjust the seasonings to your liking – a little extra soy sauce for a saltier kick, or a dash of chili oil for some heat. The best part? It’s a fantastic way to use up any leftover vegetables you might have in the fridge.
Why You’ll Love This Soup:
- Quick & Easy: Ready in just 15 minutes!
- Comforting: A warm, soothing bowl of goodness.
- Flavorful: A delicious blend of sweet, savory, and umami.
- Versatile: Easily customizable to your taste.
- Budget-Friendly: Uses simple, readily available ingredients.
Tips for the Perfect Egg Drop:
- Swirl the Broth: Creating a vortex in the broth is key to creating those beautiful, delicate egg ribbons.
- Slow & Steady: Pour the beaten eggs in slowly while swirling the broth. This prevents the egg from clumping.
- Don’t Overcook: The eggs should cook almost immediately. If they take too long, the broth isn’t hot enough.
Frequently Asked Questions:
- Can I use fresh corn instead of frozen? Absolutely! About 1 cup of corn kernels from 2-3 ears of corn would work beautifully.
- What kind of stock is best? Chicken stock provides the most classic flavor, but vegetable stock works wonderfully for a vegetarian option. I personally love using Better Than Bouillon for a concentrated flavor.
- Can I add protein? Definitely! Cooked chicken, shrimp, or tofu would all be delicious additions.
- Is this soup gluten-free? Yes, as long as your soy sauce is gluten-free (tamari is a great option).
- Can I make this soup ahead of time? While best served immediately, you can store leftovers in the refrigerator for up to 2 days. The broth may thicken upon standing, so you may need to add a little water when reheating.
This 15-Minute Corn and Egg Drop Soup is a guaranteed crowd-pleaser. It’s the perfect solution for a busy weeknight, a cozy weekend meal, or whenever you need a little bit of comfort in a bowl. Enjoy!
15-Minute Corn and Egg Drop Soup
Ingredients
- 2.5 cups chicken or vegetable stock I used Better Than Bouillon No-Chicken Chicken Base + water
- 1 cup frozen corn lightly thawed in water
- 2 eggs beaten
- 1 tbsp cornstarch
- 1 tbsp water for cornstarch slurry
- to taste soy sauce
- to taste sesame oil
- to taste white pepper
- optional scallions for garnish
Instructions
- Bring stock to a boil (or bring water to a boil and mix in bouillon).
- Add in frozen corn and let simmer for 5 minutes.
- Give the cornstarch slurry a good mix to loosen any cornstarch that might have settled, then pour it into the broth and let it thicken.
- While swirling the water with one hand, pour in the beaten egg.
- Season with a splash of soy sauce, drizzle of sesame oil, and white pepper to taste.
- Garnish with scallions if desired.
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