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Miso Corn Egg Drop Soup

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

Description

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


Scale

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

Starch Slurry (to thicken the soup)

  • 3 tablespoons corn starch (or potato starch)
  • 4 tablespoons water

Garnish (Optional)

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

Instructions

  1. Slice the ginger and set aside.
  2. Set the stove the medium heat.
  3. In a pot, add the chicken stock and bring it to a boil.
  4. Once the chicken stock has started to boil, add in the ginger slices, miso, and corn and let it simmer for 10-15 minutes.
  5. Stir the soup a few times to dissolve the miso.
  6. Once 10-15 minutes has passed and the soup has come to a boil again, mix the corn starch and cold water in a small bowl and mix well.
  7. Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.
  8. In the same bowl, you used to make the corn starch slurry, beat 2 eggs with a fork until they are well mixed.
  9. 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.
  10. Slowly add the egg mixture in while continuing to stir. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
  11. (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
  12. Enjoy!

Notes

  • Transform this soup into a meal, by adding cooked rice or noodles in once the soup is done
  • I usually use corn starch for this recipe but if you plan to reheat this soup, then I would use potato starch instead. Anything that is thickened using corn starch usually turns watery once it has been reheated.

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 recipe

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