Sopa de Huevo con Maiz Tierno
Sopa de Huevo con Maiz Tierno (Corn egg drop soup) is a cozy, flavorful dish that combines the light, savory taste of traditional egg drop soup with the natural sweetness of corn.
Ingredientes
- 2 teaspoons peanut oil (or vegetable oil) If you’re adding chicken to a dish, increase the amount of oil to 1 tablespoon
- 1 small fresh garlic clove , grated
- 1 teaspoon fresh ginger , grated
- 3 Green onions , chopped (white and green parts separated)
- ¼ teaspoon Ground black or white pepper
- 4 teaspoons Cornstarch
- ⅛ teaspoon Turmeric powder (optional, for color)
- 1 tablespoon Knorr Granulated Chicken Bouillon
- 3 large Eggs , beaten
- 1-2 cups canned or frozen corn , drained
- 1 teaspoon Sesame oil , optional
- 4 cups Water , plus 2 tablespoons
- Kosher Salt , as needed
Instrucciones
- Heat the oil in a medium pot over medium heat.
- Add minced garlic, grated ginger, and the white parts of the green onions. Sauté until fragrant but not browned, about 30 seconds.
- Add the corn, turmeric, black pepper, and chicken bouillon. Stir to combine.
- Pour the water into the pot and bring it to a boil. Cover and reduce to a simmer. Let it simmer for 8 to 10 minutes to allow the flavors to meld.
- In a separate bowl, combine the cornstarch with 2 tablespoons of cold water until smooth. Slowly drizzle the cornstarch mixture into the soup, stirring constantly. Simmer for 1 minute to slightly thicken the soup.
- In the same bowl used for the cornstarch mixture, beat the eggs well with a pinch of salt. Pour the beaten eggs into the soup through the tines of a fork, allowing them to form ribbons. Allow the egg to set for a few seconds, then gently stir to break it up to your desired consistency. Avoid boiling to prevent curdling.
- Add most of the green parts of the sliced green onions, reserving some for garnish. Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve hot.
Watch how to make it
Notas
How to Store & Reheat
Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
To reheat the soup, use a saucepan over medium-low heat or a microwave. Stir occasionally until the soup is heated through. Be careful not to overheat, as this can make the egg ribbons tough. Serve immediately once warmed.
Make Ahead & Freeze
Corn Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.
Nutrición
Valores nutricionales
Sopa de Huevo con Maiz Tierno
Amount per Serving
Calorías
137
% Daily Value*
Grasa
9
g
14
%
Grasa saturada
2
g
13
%
Grasa Transgénica
0.01
g
Grasa polinsaturada
3
g
Grasa monosaturada
4
g
Colesterol
140
mg
47
%
Sodio
427
mg
19
%
Potasio
132
mg
4
%
Carbohidratos
8
g
3
%
Fibra
0.3
g
1
%
Azúcar
1
g
1
%
Proteina
6
g
12
%
Vitamina A
293
IU
6
%
Vitamina C
3
mg
4
%
Calcio
40
mg
4
%
Hierro
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
