Buzz
Egg soup with young corn offers a mild, sweet, and fragrant flavor that is easy to enjoy, especially suitable for hot summer days.
Unlike spicy stir-fries cooked with lots of oil, soups are often light, tasty, easy to eat, and digest. This is why soups are loved and chosen by many as appetizers or breakfasts for the whole family. Today, PasGo shares with readers a very simple way to make egg corn soup. You only need to spend ten minutes to have a delicious bowl of soup!
Ingredients for making egg soup:
A hearty meal for 4 to 5 guests.
Eggs: 3 pieces
Broth: 3 small bowls (store-bought or try making at home with our recipe)
Pre-shucked corn: ½ small bowl
Scallions: 3-4 large stalks
Cornstarch: 15 grams (about 1 tablespoon)
Ground ginger: 1 teaspoon
Garlic powder: 1/4 teaspoon
Sesame oil, salt, black pepper
Instructions for making egg soup:
Step 1: Prepare the ingredients
Crack the eggs into a bowl, beat them well.
Trim and wash the scallions, then finely chop them.
If using chicken broth stored in the refrigerator, pour it into a large pot and let it sit at room temperature for about 15-20 minutes before cooking.
Step 2: Cooking steps for egg soup
Add cornstarch, garlic powder, and ground ginger to the pot of chicken broth, stirring until the powders dissolve completely.
Place the pot on the stove, add the corn kernels, and bring the chicken broth to a boil over high heat. Stir occasionally to prevent overflow.
Once the broth is vigorously boiling, turn off the heat. Slowly pour in the eggs while stirring vigorously with chopsticks or a whisk. Add scallions and ½ teaspoon of sesame oil to the pot, stirring well to combine the ingredients.
Add 1 teaspoon of salt and a pinch of black pepper to the pot, stirring gently to dissolve. Season to taste.
Step 3: Presentation
Check out the detailed information about Suchef BBQ restaurant here.
Compiled by Thanh Mai - PasGo.vn
