Corn and Napa Cabbage Egg Drop Soup
A 15-minute one pot soup with tofu, cabbage, corn, and egg flowers.
Servings: 4
Ingredients
- 1.5 L broth see notes
- 1 cup frozen sweet corn kernels
- 1 small (or half a medium) baby napa cabbage thinly sliced
- 1/2 package extra firm tofu (or equivalent to 200 g) thinly sliced
- 1/2 tsp white pepper powder
- salt to taste
- 2 tbsp corn starch
- 2 eggs
- sesame oil or chilli oil optional
- sliced spring onion/scallions to garnish optional
Instructions
- In a large pot, boil frozen corn and broth until corn is cooked.
- Remove from heat and blend with an immersion blender until roughly half the corn has been blended.
- Return soup to medium high heat, add thinly sliced baby napa cabbage and tofu and cook until cabbage is soft and cooked through (approximately 5 minutes).
- Season with white pepper powder and salt to taste.
- In a small bowl or cup, mix corn starch with 2-3 tbsp water. Add the corn starch slurry to the pot of soup, mix well and bring to a boil. The soup will have thickened after boiling. Check the consistency and thicken with more corn starch slurry if you prefer a thicker soup.
- In the same small bowl or cup, beat the eggs. Lower the heat, then drizzle in the beaten egg in a circular motion. Stir once the egg has solidified, then serve.
- (Optional) garnish with sliced scallions and sesame or chilli oil.
Notes
Broth can be substituted with water, but broth will make a more flavourful soup.