This corn soup is a quick last minute soup to make in a hurry. Being born in Montreal where there is so much diversity. I never really though of posting the Chinese food that I had as I was growing up. Like many people, I had the perception that Chinese food is inferior compared to French or Italian cuisine. I rarely make authentic Chinese dishes at home, but when I need my fix I’ll run over to the master chef of Chinese food, mom. I’m starting with a corn egg drop soup as an introductory recipe to Chinese soups. There are a couple of quick egg drop soups with slightly different ingredients which are very easy and can be done in less than 30 minutes.
- 796 ml cream corn
- 4 cup chicken broth
- 1 egg
- 200 g minced chicken or pork
- 1 green onions
- 1/2 tsp salt
- white pepper to taste
- In a medium saucepan bring the chicken broth to a simmer and add the ground chicken meat, making sure to break it up into small pieces. Add the cream corn to the pot and simmer for about 10 minutes until the chicken is cooked through.
- Bring the soup back to a boil and crack an egg in the center, use a fork and quickly beat the eggs until it is cooked. Add the salt.
- Serve topped with chopped green onions and ground white pepper.