Chinese Chicken & Sweetcorn Soup (Egg Drop Soup) Choo's EASY Version

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, while bouillon is a cost-effective option.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, and chicken thighs are often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is budget-friendly.

Cut chicken breast into small cubes, not minced, but small pieces.

Mix chicken with salt, MSG, white pepper, potato starch, garlic powder, and a drizzle of sesame oil.

Heat vegetable oil in a pan until hot, then add the chicken to brown it.

Once cooked, remove the chicken from the pan and set aside.

In the same pan, add water, salt, MSG, and white pepper, and bring to a boil.

Add about half a tin of sweetcorn to the boiling water.

Return the cooked chicken to the pan and bring back to a boil.

Thicken the soup with potato starch slurry, adding a bit at a time until desired consistency is reached.

Turn off the heat and drop in a well-whisked egg, letting it sit for 10-15 seconds before stirring to create egg ribbons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens