How to Make Award-winning Fluffy Egg Drop Soup with Corn & Onion

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, How to Prepare Favorite Fluffy Egg Drop Soup with Corn & Onion. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fluffy Egg Drop Soup with Corn & Onion, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Egg Drop Soup with Corn & Onion delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fluffy Egg Drop Soup with Corn & Onion is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Fluffy Egg Drop Soup with Corn & Onion using 6 ingredients and 5 steps. Here is how you can achieve that.

I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too. By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough. For 2 servings. Recipe by Eisakun

Ingredients and spices that need to be Take to make Fluffy Egg Drop Soup with Corn & Onion:

1. 1 as much (to taste) Frozen sweet corn kernels
2. 1/2 medium Onion
3. 1 Egg
4. 4 tsp per 600 ml Chicken stock granules
5. 1 to 2 teaspoons Mentsuyu
6. 1 Katakuriko slurry

Steps to make to make Fluffy Egg Drop Soup with Corn & Onion

1. Cut the onion into 1 cm wide wedges, then cut in half.
2. Put the onion and corn in a pan. Add the chicken soup stock granules and simmer until the onion is translucent. If you have some mentsuyu sauce add a little to bring the flavors together.
3. Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).
4. Beat the egg well to break up the egg white. The key is to add 1 tablespoon of water. Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle. Don't mix it right away!
5. When the egg is fluffy it's done. It's important not to overcook this.

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