About this recipe:Hearty and delicious egg drop soup (sometimes known as egg flower soup). This one has sweetcorn which adds texture and flavour.
1/2 or 1 tin sweetcorn
Water, as needed
2 eggs, beaten
1 tablespoon cornflour paste (see note)
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Method Prep:3min › Cook:10min › Ready in:13min
Drain the sweetcorn from the tin and rinse it under running water. Place the corn and a cereal bowl of water in the blender and blend them coarsely to keep some texture. Pour the mixture into a small pot and bring to the boil.
Add sugar, turn to low heat and simmer for 2 minutes. Beat the eggs with 1 tablespoon of water. Stir in the eggs to the pot and stir well. Bring to a boil and stir in the cornflour paste. Stir well until the soup is slightly thickened and serve.
Cornflour or starch paste is an ideal thickening agent in Chinese cooking. Simply mix 1 part of cornflour with 1 and 1/2 parts of cold water.
Mixing eggs with 1 tablespoon of water before pouring into the soup can help making smaller and smoother egg flowers in the soup.