Corn Egg Drop Soup!

The History Behind

I grew up in California where real Chinese, Japanese, and all types of Asian food are a staple of an eating out on the weekend diet. I miss it! This Corn Egg Drop Soup brings me back to huge weekend extended family dinners at our favorite Chinese Restaurant.... so it's a keeper! This soup is good as an appetizer with pot stickers, stir fry or sushi, although I wouldn't make it a whole meal, unfortunately it's not really filling. However, it's perfect for a warm soup on a cold night followed by an array of Asian delicacies so I think it's worth posting about!

Recipe

Ingredients: 

3 1/2 cups Chicken Broth

1/4 tsp. Ground Ginger

1/4 tsp. Garlic Powder

Salt to taste

Pepper to taste

3 green onions, chopped

2 cups of corn (fresh or frozen)

1 1/2 tbsp. Cornstarch

2 eggs, beaten

Hardware:

Knife

Cutting Board

Soup Pot or Medium Sauce Pot

Fork

Small bowl

Measuring cup

Spoon

Soup spoon or ladle

Serving bowls

Method:

1. Cut all your veggies and gather all of your ingredients together.

2. Pour 3 cups of the chicken broth into the sauce pot/ soup pot. Stir in the ground ginger, garlic powder, a little salt and pepper, the green onion, and corn into the sauce pot and bring to a boil. 

3. In the measuring cup stir together the remaining 1/2 cup of broth and the cornstarch until smooth. Slowly add to the soup in the sauce pot. Return the soup to a boil.

4. In a small bowl, beat the eggs with a fork. Stir the soup in a clockwise direction and slowly add the egg to the boiling soup. The egg will cook quickly. 

5. Taste the soup and adjust the seasoning. Top with fresh ground pepper and enjoy!