Egg Drop Soup with Chicken and Corn Recipe
Egg Drop Soup
I make my egg drop soup a complete meal with the addition of chicken and fresh corn. Amazing that any dish showcasing such basic ingredients and that cooks so fast can end up tasting so awesome! Dinner is just a few minutes away.
Every single ingredient here is a star in its own right and packs a mighty punch. Very short and sweet list, so don’t skip or substitute any of them. I have even left mushrooms out of the equation so as not to upstage the equally quick cooking (and equally delicious) miso soup
Although I pride myself with being the “water soup” girl, chicken stock is essential for the making of this egg drop soup, precisely because the ingredient list is so short, so it plays the MVP role. I am sharing here a very good chicken stock recipe. My strain chicken soup yields equally wonderful results. Make enough to come away with several quarts of chicken stock, use what you need and freeze the rest. Still in a pinch, use good quality natural store bought chicken stock.
Home Made Egg Drop Soup is The Best!
Most restaurant versions are forgettable, watered down, overly salty and loaded with MSG, to put it kindly. BUT I am making just one exception for the awesome Velvet Corn Chicken Egg Drop Soup served at Estihana Teaneck. Going anytime soon? Don’t miss it: it lives up to its luscious velvety description! In fact they were my inspiration for this recipe.
Even if you usually get wary of using white chicken meat, I assure you it is perfectly safe for this recipe: the chicken cutlets are tenderized by the corn starch, plus they go in the the pot they are bathed in the chicken stock: everything happens so fast they never get a moment to toughen or dry out! Melt in your mouth tender all the way!
Fresh Corn Please!
Do I even need to explain why? Oh, all right I’ll tell you: It’s sweet it’s fresh it’s tender it’s moist it’s juicy it’s plump it’s bursting with flavor, it’s fantastic, that’s why!
Still if you must settle, at least settle for loose frozen corn, not for canned corn.
- 4 chicken cutlets (or boneless thigh or a combination)
- 3 tablespoons corn starch
- 2 quarts (8 cups) chicken stock, homemade or good quality natural store bought
- 3 tablespoons toasted sesame oil
- 2 inch piece fresh ginger, grated
- 1 teaspoon turmeric
- 3 ears of fresh corn, all kernels scrapped off the ears
- 4 eggs, beaten
- 6 scallions, sliced thin
- 5-6 sprigs cilantro, minced
Cut the chicken in small cubes, make sure it’s dry (pat with paper towels if necessary. Roll the chicken cubes in the corn starch, and set aside for just a few minutes.
Bring the first set of ingredients, including the chicken mixture, to a boil. As soon as it comes to a boil, reduce the flame to low.
Working quickly, whirl the beaten eggs into the soup, spinning the soup with a fork . The eggs with form thin strands in the soup.
Add the scallions and the cilantro. Serve hot.
Yields 6 to 8 ample servings.
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