Smooth Egg Beef and Corn Soup
This is an easy, but impressive egg drop soup recipe, the combination of beef, corn, and egg really adds a subtle accent to this authentic Chinese recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Utensils:
Wok, saucepan, food processor (hand blender), bowl.
Serves 2
Ingredients:
1 can soaked corns, about 4 oz. / 100 g
1 raw egg, beaten, whisked lightly in a bowl
1 cup ground beef or pork
1 tbsp. light soy sauce
1 tbsp. Chinese rice wine, or dry sherry
2 tbsps. vegetable oil for stir-frying
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
Directions:
1. Place the corns in a food processor bowl (hand blender), blend 1-2 minutes, or until smooth.
2. Preheat a wok over medium high heat for 1-2 minutes before adding 2 tbsps. vegetable oil, heat until the oil is hot, then add ground meat, swire into 1 tbsp. Chinese rice wine, and 1 tbsp. light soy sauce, stir fry until the meat changes color and is nearly cooked through.
3. Remove the meat to a large saucepan, add into corn paste, pour into 2 cups water, season with salt as you would, bring all of them to a boil over high heat.
4. When boiled, dail down to simmer, add the cornstarch and water mixture, and turn heat back to high, bring to a boil again.
5. Swirl the egg mixture into the boiling soup evenly, cook, stirring to mix everything together.
6. When cooked, ladle into warmed bowls, let cool 5 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 20 g |
| Total fat: 12.19 g |
| Carbohydrate: 21.9 g |
| Calories: 277.5 kcal |
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