This is a restaurant style soup, takes about 15 minutes in total to make and uses just a handful of easy ingredients.
This soup is a take on a classic Chinese egg drop soup. In all honesty, egg drop soup isn’t something I ordered much when I think back to our family visits to a Chinese restaurant or take away meals. But it has certainly been a soup I love in my adult years as it is inexpensive to make and takes very little time at all.
Egg drop soup is so versatile! This version has a few ingredients that differ from Chinese culture and uses my fridge leftovers. I stray away from using ingredients such as sesame oil for my son’s sake and I use what I have to hand.
On a weekend, we usually cook up a big breakfast and by Saturday afternoon, I am tired, my son is cranky and I don’t feel like cooking anything time consuming. Oh and our fridge is usually pretty bare by the weekend. So using tinned sweet corn and leftover bacon from breakfast and just 1 egg and some stock, you can create a really gorgeous soup for lunch or dinner that pleases the whole family. We sometimes even add slices of leftover sausage to this dish and call if our breakfast soup. If you want to go more traditional, skip the bacon and just use good chicken stock, sweet corn and egg and drizzle with a little sesame oil and garnish with spring onion and toasted sesame seeds. This soup can be as fancy or as simple as you like!
CORN & BACON EGG DROP SOUP
This recipe feeds two. Double it up for a family of four.
- 1 garlic clove, crushed
- 1/2 tsp onion powder
- 1 litre of hot good quality chicken stock
- 1 small tin of sweet corn kernels, about 165 g (drained) or you can use frozen corn
- 3 slices of cooked crispy bacon, cut into small pieces
- 1 egg
- 1 tbsp olive oil
- 1 spring onion, sliced
- Some herbs to garnish, I use coriander.
Put a saucepan over a medium heat and add the olive oil.
Add the crushed garlic to the oil and cook gently for 30 seconds. Add in your onion powder and chopped bacon. Stir until the bacon has warmed through.
Add in your stock and bring to the boil.
Throw in the sweet corn and bring to the boil again.
In a cup, whisk your egg thoroughly. Give the soup base a good stir and once it is swirling, drizzle in the egg and continue to gently swirl the soup while drizzling the egg in.
Once the egg is added, take the soup off the heat, season with salt and pepper.
Ladle into bowls immediately and sprinkle the sliced spring onion and coriander on top.