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.
- 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
- (optional) a few drops of sesame oil
- (optional) green onions (chopped)
- Slice the ginger and set aside.
- Set the stove the medium heat.
- In a pot, add the chicken stock and bring it to a boil.
- Once the chicken stock has started to boil, add in the ginger slices, miso, and corn and let it simmer for 10-15 minutes.
- Stir the soup a few times to dissolve the miso.
- 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.
- Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.
- In the same bowl, you used to make the corn starch slurry, beat 2 eggs with a fork until they are well mixed.
- 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.
- 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.
- (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
- 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.
- 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