1 minute read
Chinese-Inspired Egg Drop Soup with Corn
from EE FOB-ch2
by aelion
2–5 Prep 5 min Cook 10 min Serves 2
Your favorite Chinese-takeout egg drop soup, delivered by you. For extra body, we added corn. But you can stir in baby spinach or sliced shiitake mushrooms.
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2 cups low-sodium chicken stock 1 tbsp cornstarch ½ tsp ground ginger ¼ tsp garlic powder 2 eggs ½ cup frozen corn kernels 2 scallions, thinly sliced, white and green parts separated ½ tsp toasted sesame oil ¼ tsp salt ⅛ tsp black pepper 1. In a medium saucepan, whisk the stock, cornstarch, ginger, and garlic powder. In a small liquid measuring cup with a spout, beat the eggs. Simmer the stock over medium heat, stirring occasionally.
2. Using a whisk or wooden spoon, stir the simmering stock in a circle to make a whirlpool. Slowly drizzle in the eggs, continuing to stir the stock, so the eggs cook in small ribbons. Stir in the corn, white scallion parts, oil, salt, and black pepper. Before serving, garnish with the green scallion parts.
Per serving (1¼ cups) 153 Cal, 6 g Total Fat, 2 g Sat Fat, 461 mg Sod, 14 g Total Carb, 2 g Sugar, 2 g Fib, 11 g Prot.