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Sweetcorn Egg Drop Soup

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

Recipe printed from www.easycheesyvegetarian.com

Ingredients

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

Instructions

  • Add the red chilli and clove of garlic to a food processor, along with about 2/3 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 1/3 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

Nutrition Facts
Sweetcorn Egg Drop Soup
Amount Per Serving (1 bowl)
Calories 149 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1.3g7%
Trans Fat 0g
Cholesterol 109mg36%
Sodium 353mg15%
Potassium 82mg2%
Carbohydrates 14.2g5%
Fiber 1.6g6%
Sugar 0.5g1%
Protein 7.1g14%
* Percent Daily Values are based on a 2000 calorie diet.

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