everyday recipes

Corn and egg drop soup

Corn and egg drop soup
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Serving Size: Serves 4-6
Cooking time: Less than 15 minutes
Course: Lunch, Main
Favourite flavours: Soup, Easy recipes
Cooking method: boil/steam
Season: All year round

Corn and egg drop soup
INGREDIENTS

chicken stock, 1 litre
(see tip)
creamed corn, 400g can
eggs, 2, beaten
soy sauce, to taste
red capsicum, ½, seeded, finely chopped
sugar snap peas, 100g, halved
green onions, 2, shredded
METHOD

  1. In a medium saucepan, combine stock and corn. Bring to the boil on high.

  2. Reduce heat until stock mixture is simmering. Gradually pour in eggs, stirring constantly to separate into thin strands. Simmer a further 2-3 minutes.

  3. Season with soy sauce to taste. Serve topped with capsicum, peas and green onions.



TOP TIP
  • If available, use leftover stock from other dishes.

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