Corn and Egg Soup

Corn and Egg Soup is a comforting and nourishing dish that combines sweet corn with silky eggs in a flavorful broth. This vegetarian soup is perfect for a light meal or as a starter, showcasing the simplicity and elegance of Chinese cuisine.

Ingredients

• Fresh corn kernels - 200 grams
• Vegetable broth - 500 ml
• Eggs - 2 large
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Spring onions - 2, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• White pepper - to taste
• Cornstarch - 1 tablespoon (mixed with 2 tablespoons of water for thickening)

Steps

1. In a pot, heat the vegetable broth over medium heat and add the grated ginger and minced garlic. Bring it to a gentle simmer.
2. Add the fresh corn kernels to the pot and let them cook for about 5 minutes until they are tender.
3. While the corn is cooking, beat the eggs in a bowl and set aside.
4. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the simmering broth to thicken it slightly.
5. Slowly drizzle the beaten eggs into the soup while stirring gently to create silky egg ribbons.
6. Add the soy sauce, sesame oil, chopped spring onions, and season with salt and white pepper to taste. Stir well and let it cook for another 2 minutes.
7. Remove from heat and serve the soup hot, garnished with extra spring onions if desired.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 24 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from corn, supporting immune function.
• High in protein from eggs, contributing to muscle repair and growth.

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