Sweet Corn Egg Drop Soup
Natural sweetness from corn, silky body from egg. Ten minutes, and children always say yes.
- Time
- 15 min
- servings
- 3
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 6.000
Equipment used:StovePot
Contains: Egg
Ingredients
Quantities adjust automatically.
- 2 pcSweet cornNot yet
Grate most, keep some kernels whole
- 2 pcChicken eggNot yet
- 100 gChicken breastoptionalNot yet
- 1 pcCarrotoptionalNot yet
- 3 cloveGarlicNot yet
- 1 stalkSpring onionNot yet
- 1 tbspCornstarchNot yet
- ½ tspPepperNot yet
- 1 tspSaltNot yet
- 1 tspStock powderNot yet
- 1 tbspCooking oilNot yet
Method
- 1
Fry the chopped garlic until fragrant, add 800 ml water, and bring to a boil.
- 2
Add the grated corn, carrot, and chicken. Cook for 6 minutes.
- 3
Season with pepper, salt, and stock powder. Thicken with the cornstarch slurry.
- 4
Turn off the heat. Pour in the beaten egg while stirring slowly in one direction — that makes fine ribbons instead of lumps.
Estimated nutrition per serving
- Energy
- 200 kkal
- Protein
- 8 g
- Carbohydrate
- 24 g
- Fat
- 10 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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