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A comforting Indo-Chinese classic, this soup is silky, savory, and slightly sweet. Ribbons of egg swirl through a creamy corn broth, making it a perfect starter or a light meal for a chilly evening.
For 4 servings
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced ginger, garlic, and chopped spring onion whites. Sauté for 60 seconds until fragrant, being careful not to brown them.
Pour in the vegetable broth, cream style corn, and sweet corn kernels. Stir to combine and bring the mixture to a gentle boil, which should take about 5 minutes.
Once boiling, add the light soy sauce, rice vinegar, white pepper powder, salt, and sugar. Stir well and reduce the heat to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
In a small bowl, whisk the cornstarch with 1/4 cup of cold water until completely smooth to create a slurry. While stirring the soup continuously, slowly pour in the slurry. Continue to stir and cook for 1-2 minutes until the soup thickens to a silky consistency.
Reduce the heat to its lowest setting so the soup is barely simmering. While stirring the soup gently and continuously in a circular motion with a ladle, slowly pour the beaten eggs in a thin, steady stream from about 6 inches above the pot. The motion will create long, delicate ribbons. Turn off the heat immediately after the egg is added.
Ladle the hot soup into bowls. Garnish with freshly chopped spring onion greens and serve immediately.
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A comforting Indo-Chinese classic, this soup is silky, savory, and slightly sweet. Ribbons of egg swirl through a creamy corn broth, making it a perfect starter or a light meal for a chilly evening.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 203.6 calories per serving with 6.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or supper.
Add 1 cup of finely shredded cooked chicken along with the broth for a heartier, non-vegetarian version.
Incorporate 1/2 cup of finely diced vegetables like carrots, peas, or mushrooms. Add them with the corn kernels to ensure they cook through.
Add 1-2 finely chopped green chilies with the ginger and garlic, or stir in 1 teaspoon of chili garlic sauce with the soy sauce for a spicy kick.
For extra plant-based protein, add 1/2 cup of small-cubed silken tofu during the last 2 minutes of simmering, before adding the egg.
The eggs in this soup provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
As a broth-based soup, it is an excellent way to increase your fluid intake. Its warm and savory nature makes it incredibly comforting, especially when you're feeling under the weather.
Ingredients like ginger and garlic are known for their anti-inflammatory and immune-boosting properties, adding a healthful boost to this delicious soup.
One serving of this Egg Corn Soup contains approximately 200-220 calories, making it a light and satisfying option for a starter or a light meal.
Yes, it can be a healthy choice. It's relatively low in calories and fat, and provides protein from the eggs. Using a low-sodium broth can further enhance its health benefits by reducing sodium intake.
To make it vegan, you would need to omit the eggs. You can add small cubes of silken tofu at the end for a similar soft texture and protein boost. The rest of the ingredients are plant-based.
White pepper provides a distinct, earthy heat that is characteristic of many Chinese and Indo-Chinese dishes. Black pepper has a more pungent, aromatic flavor that would change the authentic taste of the soup. It's highly recommended to use white pepper for this recipe.
This usually happens for two reasons: either the soup was boiling too rapidly, which scrambles the egg into small bits, or the egg was poured in too quickly. Ensure the soup is at a very gentle simmer and pour the egg in a very thin, slow stream while stirring gently.
This soup is best enjoyed fresh, especially after the egg is added, as the texture of the egg ribbons can change upon reheating. You can prepare the soup base (up to step 3) ahead of time and then reheat, thicken, and add the egg just before serving.