Egg drop chicken and sweetcorn soup
A silky chicken and sweetcorn soup with ribbons of egg and ginger. Light on the stomach but quietly nourishing.
- Time25 min
- LevelEasy
- Costabout £0.95 a head
Ingredients
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Method
- 1
Warm the oil in a pan and fry the ginger and garlic for 1 minute.
1 min - 2
Add the stock, chicken and sweetcorn. Simmer for 8 minutes until the chicken is cooked through.
8 min - 3
Mix the cornflour with 4 tbsp cold water. Stir it in with the tamari and simmer for 2 minutes until the soup turns glossy.
2 min - 4
Turn the heat low. Pour in the beaten eggs in a thin stream while stirring the soup gently, so they set in ribbons.
- 5
Take off the heat, stir in the sesame oil and serve topped with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.