玉米蛋花汤 / Corn Egg Drop Soup¶
🖼️Image¶
✒️About This Recipe¶
This soup was my childhood favorite and it brings back memories. My mother wasn’t the best cook, but I always loved this soup prepared by her. The secret? Knorr soup packets😂. I would have one bowl after another, and it was so warming and fulfilling.
Later, after many experiments, I finally arrived at this recipe. It tastes very similar to the soup packet version, if not better. I even dried the aromatics to replicate the soup packet; I think it makes the soup better, but you don’t have to.
It’s rare for soup to taste sweet, but the sweetness of this soup is so satisfying because sweet corn is meant to be sweet. Corn is not rich in umami, so don’t forget the bouillon. It’s very easy to prepare—with just an egg and a corn on the cob (can be kept in the freezer). Give it a try!
🥦Ingredients¶
Corn on the cob (sweet corn) [1]
Eggs [½]
Green onions (or parsley flakes)
Cornstarch [1 tsp]
🧂Seasoning¶
🔢Directions¶
Cut green onions and dry them
Cut the kernels off the cobs, then cut the cobs into several pieces
Blend water and ⅔ of the kernels
Pour the mixture into the saucepan through a strainer
Add cobs, bouillon, salt, sugar and the rest of the kernels. Bring to boil and simmer for 30 minutes
Add green onions, remove the cobs, and thicken the soup with cornstarch, bring to boil while stirring
Remove from heat, add beaten eggs while stirring
Serve