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    Home Β» Recipes Β» Vegetarian Soup Recipes

    Mar 28, 2017 by Becca Heyes Β· This post may contain affiliate links Β· 20 Comments

    Sweetcorn egg drop soup

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    Total time: 20 minutes
    Servings: 3 people
    5 from 8 votes
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    Sweetcorn egg drop soup - a low-calorie vegetarian soup that's got plenty of fresh Chinese flavour.

    I first discovered egg drop soup a few years back - in fact, it was one of the very first recipes I ever posted on this blog way back in 2011. You can find it if you use my search bar... but I wouldn't recommend it. The recipe itself is a little questionable, and the photo (singular) is enough to put you off for life. I thought it deserved a bit of a revamp (read: it deserved to be changed in just about every single way), so here's its current form: sweetcorn egg drop soup.

    Sweetcorn egg drop soup - a low-calorie vegetarian soup that's got plenty of fresh Chinese flavour.

    To be fair, it's pretty hard to make egg drop soupΒ beautiful - it does look a little odd. If you've never had it before, it's a kind of 'does what it says on the tin' kind of recipe - it's a Chinese soup that's had beaten eggs dropped into it, so they cook right into the soup and give anΒ unusual (but not at all unpleasant!) texture. It's a great way to make a simple, brothy soup feel much more hearty and filling. Some red chilli and green spring onions go a long way to making itΒ more attractive, with their flecks of vibrant colour, but it's still not exactly a stunner.

    Sweetcorn egg drop soup - a low-calorie vegetarian soup that's got plenty of fresh Chinese flavour.

    Luckily, the flavour of this sweetcorn egg drop soup is lovely. The base of the soup is a paste made from red chillies, garlic and sweetcorn kernels - then you just add some veggie stock (we've not got a huge number of ingredients here, so make sure you use the good stuff!), spring onions and those all-important beaten eggs, and you're pretty much there. I also scattered a few sesame seeds on top of my soup, purely to make it marginally more attractive. It needs all the help it can get.

    Overall, this sweetcorn egg drop soup is light, but still fills you up - often a tricky balance to find. It's really low calorie, so I served mine with some veggie spring rolls for dipping. They're not essential, but definitely recommended (when are extra spring rolls ever not recommended?).

    Sweetcorn egg drop soup - a low-calorie vegetarian soup that's got plenty of fresh Chinese flavour.

    Sweetcorn Egg Drop Soup

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 8 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 3 people
    Calories: 149kcal
    Author: Becca Heyes

    Ingredients

    • 1 mild red chilli, seeds removed
    • 1 clove garlic, peeled
    • 260 g sweetcorn kernels (~ 1 Β½ cups) - I used tinned
    • Β½ tablespoon sesame oil
    • 2 teaspoon cornflour
    • 1 litre good quality vegetable stock (~ 4 cups)
    • 1 tablespoon soy sauce
    • Black pepper
    • 2 eggs
    • 1 spring onion, chopped
    • 1 teaspoon sesame seeds (optional)

    Instructions

    • Add the red chilli and clove of garlic to a food processor, along with about β…” of the sweetcorn. Blitz to form a coarse paste.
    • Heat the sesame oil in a saucepan, and add the sweetcorn paste. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the cornflour, and mix well.
    • Add the vegetable stock and soy sauce, along with a generous amount of black pepper and the remaining β…“ of the sweetcorn. Stir gently to incorporate the sweetcorn paste, using the back of the spoon to break up any lumps. Bring to a simmer, and cook for 5 more minutes.
    • Lightly beat the eggs in a separate bowl. Over a medium heat, slowly pour the eggs into the soup, and stir gently as they cook (more vigorous stirring will lead to smaller strands of egg). Add the chopped spring onions, cook for 1 more minute or until the egg is completely cooked, then serve topped with sesame seeds if desired.

    Nutrition

    Serving: 1 bowl - Calories: 149 kcal - Carbohydrates: 14.2 g - Protein: 7.1 g - Fat: 7 g - Saturated Fat: 1.3 g - Trans Fat: 0 g - Cholesterol: 109 mg - Sodium: 353 mg - Potassium: 82 mg - Fiber: 1.6 g - Sugar: 0.5 g

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Leah says

      September 25, 2018 at 1:14 am

      A nice balance between awesome flavour and being easy to make. Just the right amount of chilli for someone who likes a little warmth without burning!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        September 26, 2018 at 8:30 pm

        Awesome! Thanks Leah! :)

        Reply
    2. Debbie says

      June 25, 2018 at 11:53 am

      Tried it tonight and it tasted great. I added some ginger and onion to the sweet corn paste for extra flavour.
      Would make again.πŸ‘

      Reply
      • Becca @ Amuse Your Bouche says

        June 26, 2018 at 8:52 am

        Thanks Debbie, glad you enjoyed it!

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me β†’

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