Miso Corn Egg Drop Soup

A quick and easy comforting egg drop soup that can be put together in 15 minutes with an umami soup base from miso and little bites of sweet corn.

I don’t know if it’s just me but during the time when you are waiting for Spring to come and Winter seems to drag on forever – I tend to get lazy and crave comfort food all the time. Luckily egg drop soup only takes 10-15 minutes to whip up!

This soup is not your usual traditional egg drop soup. This miso corn egg drop soup has the addition of miso for the added depth in flavour and umaminess and bits of corn to give a burst of sweetness to each sip, and of course the essential egg ribbons that make the soup pure comfort – excellent for days you crave comfort foods.

INGREDIENTS

For this Miso Corn Egg Drop Soup recipe, you can find all ingredients at your local grocery store.

Try to find a good quality broth with low sodium or no sodium for this recipe so you can control how much salt you are putting into the soup so you can tweak it to your liking on how salty you want this soup to be.

You can use fresh corn (freshly cut from the cob), or frozen corn for this recipe. I usually buy a few dozen farm fresh corn in the summer and pre-cut them and freeze them in big ziplock bag so I always have super sweet corn in the winter time as well. 🙂

PUTTING IT TOGETHER

This is pretty much a one pot recipe, where you can throw everything in (except the egg) at the same time. 🙂 So there’s nothing to it.

How Do I Get Those ‘Egg Ribbons’ In My Soup?

1. Stir Your Soup in One Direction Only – Stir your soup in one direction to start a whirlwind momentum before adding in the whisked egg. Continue to stir the soup in the same one direction gently and slowly to stretch out the strands of eggs. The heat from the soup will set the eggs as it stretches out in the soup.
   
2. Turn Off the Stove Before You Add the Egg and Stir it Slowly – I like to do this right after the soup has come to a boil and thickened (so the soup is super hot). The reason I turn the stove off before I add the egg is because I find that whenever you have the stove on, it continues to boil which disrupts the one direction flow the egg is being cooked it. There’s nothing wrong with that, but sometimes it ends up curdling the egg and not creating the ribbons. It’s also essential you are mixing it slowly and gently. If you mix it too quickly it will not have a chance to cook into the ribbons and it would make the soup more custard-like.

If you’re wondering why I have noodles here, it’s because since this is such a quick and easy soup to make I sometimes make this into a meal by just making a side of noodles or white rice on the side and just dumping it into the soup! Makes it a bit more heartier and makes it a bit more of a meal as well 🙂

Try adding some noodles or some rice to make this a one bowl meal! 🙂

Miso Corn Egg Drop Soup

★★★★★ 5 from 6 reviews

• Author: Joyce | Pups with Chopsticks
• Prep Time: 1 minute
• Cook Time: 15 minutes
• Total Time: 16 minutes
• Yield: 3 Servings
• Category: Soup
• Cuisine: Chinese, Fusion

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Description

A quick and easy comforting egg drop soup that can be put together in 15 minutes with an umami soup base from miso and little bites of sweet corn.

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Ingredients

• 2 slices of ginger
• 2 1/2 tablespoons miso paste (white or yellow miso)
• 4 cups low sodium broth (chicken or vegetable)
• 2 cups corn (frozen or fresh)
• 2 eggs
• salt to taste

Corn Starch Slurry (to thicken the soup)

• 3 tablespoons corn starch
• 4 tablespoons water

Garnish (Optional)

• (optional) a few drops of sesame oil
• (optional) green onions (chopped)

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Instructions

1. In a small pot, add in the ginger slices, miso, broth and corn and set the stove to medium heat and let it simmer for 10-15 minutes.
2. Once 10-15 minutes has passed and the soup has come to a boil, combine the corn starch and cold water in a small bowl and mix well and pour it into the soup while stirring. (Make sure you keep stirring while you are putting the corn starch in, so it doesn’t settle to the bottom and become a solid mound of goo)
3. In the same bowl you used to make the corn starch slurry (less dishes!), beat 2 eggs with a fork until they are well mixed.
4. Once the soup has come to a boil again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat and slowly add the egg mixture in while continuing to stir.
5. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
6. (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavour
7. Enjoy! 🙂

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Nutrition

• Serving Size: 1 Serving
• Calories: 184 cal
• Sugar: 9 g
• Sodium: 676 mg
• Fat: 5g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 9 g

Keywords: egg drop soup

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