Chinese Sweetcorn Egg Drop Soup is such a quick, simple, but tasty soup. I made a storecupboard vegetarian version, but you can use fresh vegetables and/or chicken as your time and budget allow.
Serves 2, or a greedy one as a meal
1 mug of frozen sweetcorn, or 285g can of sweetcorn in water
100g grated potato or 100g cooked rice
Handful of finely shredded spinach, kale, or cabbage (optional)
1 garlic clove, peeled and crushed (optional)
1cm cube of fresh ginger, grated or finely chopped
1 tbsp miso paste, or 1 stock cube
500ml hot water
1 large free range egg
1 spring onion, finely sliced (optional)
Chilli oil or chilli flakes (optional)
Soy sauce to taste
Authentic (or possibly Chinese-American) Egg Drop Soup seems to use creamed sweetcorn. I like to do this by cooking/warming the sweetcorn in the stock first, then liquidising with a stick blender, as I think it gives the soup a better consistency. But, if you don't have a stick blender, or don't want to blend the sweetcorn, this is not essential.
If pureeing the sweetcorn, simmer the frozen sweetcorn for 5 minutes in the hot water in a soup pan, or heat tinned sweetcorn until the water is boiling. When the sweetcorn is cooked/hot, liquidise with a stick blender in the pan.
Add the potato or rice, crushed garlic, grated ginger, and miso paste or stock to the sweetcorn (or add all these to the pan with the water if not liquidising the sweetcorn). Simmer for 10 minutes in a covered pan.
Beat the egg in your soup bowl. Turn up the soup to a gentle boil and drizzle in the egg. Leave for 30 seconds then swirl with a spoon. You should have 'flowers' of cooked beaten egg.
Serve with chopped spring onion, soy sauce, and chilli oil to taste.
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