Chinese Chicken and Corn Soup | Egg Drop Soup Recipe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter option while bouillon cubes are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

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

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are less expensive than breasts.

Prepare chicken by cutting it into small pieces.

Heat a pot over medium heat and add a dash of sesame oil.

Add the chicken pieces and cook until no longer pink.

Pour in chicken stock and bring to a boil.

Add creamed corn and simmer for a few minutes.

In a small bowl, mix cornflour with water to create a slurry.

Stir the slurry into the soup to thicken it, cooking for a few minutes.

Add salt to taste.

Slowly drizzle in the egg whites while stirring to create egg ribbons.

Remove from heat and garnish with chopped spring onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens