Egg-drop Soup with Sweetcorn

13. January, 2009

This is a very cheap, easy and simple soup to make and is light as well. I really like that combination! I often make this recipe mid week when time is limited. The soup is rich of protein since only egg whites are used. I also often make this soup as a starter, especially when I have a light noodle meal for the main course. Sweetcorn is a good source of vitamin B1, vitamin B5, folate, fibre, vitamin C, phosphorus and manganese.

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A very light soup, perfect as a light lunch or meal

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This recipe is:

Gluten free
Lactose (dairy) free
Nut free but includes seeds/oils from seeds

Egg-drop Soup with Sweetcorn

Serves 2-3

Ingredients

400 grams (14 oz) tinned sweetcorn (including liquid)
2 egg whites (please use free range eggs)
2 yeast free vegetable stock cubes
700 millilitres (24 fluid oz) water
2 tablespoons corn flour
1 teaspoon agave nectar to taste (for a slightly sweeter taste)
1 teaspoon sesame oil (optional)
1 tablespoon tamari sauce (optional)

Preparation

Divide the 2 eggs into yolks and egg whites. The easiest method is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
Whisk the egg whites with a balloon whisk (or a fork) and set aside.
Combine the 2 tablespoons cornstarch with 1-2 tablespoons water. Stir for 1 minute (there should be no lumps). Set aside.
Pour the 700 millilitres of water into the saucepan.
Add 2 vegetables stock cubes.
Turn the heat up and allow to simmer for 5 minutes.
Add 400 grams sweetcorn (and the liquid) and 1 teaspoon agave nectar if preferred.
Allow to simmer (not boil) for 15 minutes.
Pour the cornstarch mix into the egg whites. Stir well.
Carefully pour the mixture into the saucepan in a thin but steady stream. It is important that you stir the soup constantly whilst pouring the mixture into the soup. This ensures that the egg whites will form the thin strips required. Do not allow the soup to boil.
Add 1 teaspoon sesame oil (optional)
Add 1 tablespoon tamari sauce to taste.

Tips

The soup is even better the next day once the flavours have really settled. Pour the soup into a container and re-heat the next day.
For a thinner soup add more water.
You can use regular stock cubes instead of yeast free ones.
You can use chicken stock instead of vegetable stock.
You can use soy sauce instead of tamari sauce however it does include wheat so if you are gluten intolerant you are safer using tamari sauce.
The soup can be frozen and reheated later.
If you have leftover chicken you can shred it into small pieces and add to the soup. Just add a little more water and one extra vegetable (or chicken) stock cube.