Sweet Corn Egg Drop Soup
This sweet corn egg drop soup comes together in no time and tastes way better than takeout.
Oh, the soup in the bowl? You should make it. 1. It’s pretty much the simplest thing ever. 2. It doesn’t have an entire container of cornstarch in it resulting in that disgusting gelatinous goop you get from takeout. 3. Ginger, sweet corn, basil, chives, toasted sesame seeds and a drizzle of sesame oil…tell me the Chinese food place can compare to that.
Didn’t think so.
INGREDIENTS
- 1 tablespoon sesame seeds
- 3 cups + 1 tablespoon chicken or vegetable broth
- 2 tablespoons cornstarch
- 1 tablespoon freshly grated ginger
- 1 large clove garlic, minced
- 1 cup sweet corn kernels
- 1 tablespoon extra virgin olive oil
- salt & pepper
- 2 eggs, whisked
- 1/4 cup basil, chiffonade
- chopped chives for garnish
- sesame oil for garnish
DIRECTIONS
- Place the sesame seeds in a small skillet and toast until lightly browned over low heat. Set aside.
- Mix the cornstarch and 1 tablespoon of broth in a small bowl, set aside.
- Heat the olive oil in a medium saucepot over medium heat.
- Once hot, add the ginger and garlic and cook for about 1 minute.
- Add the broth and corn kernels, stir and bring to a boil.
- Once boiling, reduce heat to medium and add the cornstarch mixture. Stir and cook for 5-7 minutes.
- Turn the heat off, season with salt and pepper and then pour the whisked eggs in while slowly stirring the soup to create long strands.
- Add the basil and gently stir.
- Ladle the soup into serving bowls, top with the toasted sesame seeds, chives and a drizzle of sesame oil.
