Chinese corn egg drop soup is a typical “fast” soup on a Chinese family dinner table.
Prep Time: ZERO Cook Time: 15 Minutes Serving: 4-6
For a traditional Chinese family, the first course of a dinner is always a bowl of soup. It has been like this for years. That bowl of soup looks almost as clear as water, but packed with tons of natural flavors and nutrients. It takes 4-8 hours to cook it low and slow.
But there are occasions that when time is not allowed, a bowl of “fast” soup like egg drop soup will do. So, you most likely start to think or ask, “What exactly is “fast” soup?”
I must say that the term was created by my mom. The idea is using on-hand ingredients and take 10-20 minutes to put a pot of soup together. This is exactly what this recipe is about. Normally, there is more liquid than any other ingredients.
However, to me, why not taking the advantage to bump it up, right? You can easily turn this into a one-pot dinner. That’s what I did one night. Stock up all the ingredients. This can easily become your pantry staple recipe.
6 cups Chicken/Vegetable Broth
2 lbs Frozen Corn Kernels
2 Eggs (beaten)
1/4 cup Corn Starch
1/8 cup Cold Water
2 tsp Superior Light Soy Sauce
2 Scallion (chopped; for garnish only)
Salt and Pepper to taste (Chinese prefers white pepper. If you have it on hand, it would be better than regular black pepper.)
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