Cooler weather marks the perfect time to enjoy Chef Minh’s comforting Asian-inspired egg drop soup recipe, combining locally-grown corn with fresh chicken and Canadian eggs.
This delicious soup is easy to prepare and great for a cozy afternoon or evening meal.
Prep Time: 30 mins
Cook Time: 90 mins
- 3 large corn cobs
- 2 chicken thighs
- 5 garlic cloves
- 3 sprigs of thyme
- 3 Spanish onions, finely chopped
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) vegetable oil
- 1 cup (250 mL) medium carrots, sliced
- 1 tsp (5 mL) turmeric powder
- 5 large eggs
- 3 tbsp (45 mL) lightly salted soy sauce
- 2 tbsp (30 mL) roasted sesame oil
- Salt and pepper to taste
Egg Drop Soup Recipe Instructions
Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes.
Once cooked, carefully remove the corn kernels from the cobs and set them aside for later.
Bring the corn water to a boil once again.
Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour.
Strain the broth. Shred the chicken thighs and set them aside for later.
In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes.
Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to10 minutes.
Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.
Add the soy sauce and sesame oil and season to taste with salt and pepper.