Easy Comfort Food After the Flu
Chinese Cream Corn Egg Drop Soup is very easy to make. You can find this soup in Chinese restaurants and Chinese households.
Growing up, my mother would make this for us on a regular basis. It is one of those comfort dishes I fondly remember. When I finally ventured to make this, I didn't realize how quick it is to whip up.
Recovering from the stomach flu, this hit the spot. The children adore the sweetness from the corn, the savory chicken soup base and swirls of cooked egg throughout the soup.
A simple soup with three basic ingredients: a can of cream corn, an egg and chicken or vegetable broth. And while recovering from the flu, it takes absolutely no time to make it.
A healthy meal option on its own, if you want to get a little more fancy – when you're well of course – include this soup as a starter with my Teriyaki Stir Fry. Both easy and straight forward recipes, they accompany each other well for that night of the week you want fresh and homemade Chinese food. Store in the fridge for up to two days.
CHINESE CREAM CORN EGG DROP SOUP
- 1 can (14 oz / 398mL) Cream Style Corn
- 1 equivalent can of water, chicken broth or vegetable broth (if using water, add 1/4 tsp chicken bouillon cube or powdered chicken stock)
- 1 egg, beaten
- Salt & pepper, to taste
In a medium pot, empty 1 can cream style corn and add a can of water or broth. If using water, about 1/4 tsp crumbled chicken bouillon cube to the corn and water. Bring soup mixture to a rapid boil.
Beat the egg in a bowl as if you are making scrambled eggs. Take the saucepan off the heat element. While mixing in a circular motion, slowly pour a thin stream of the beaten egg into the hot soup. The mixing motion helps cook and swirl the egg into the soup.
When the corn soup is boiling, turn the heat element off and take the pot off the heat. Mix in a clockwise (or counter-clockwise, if you prefer!) and slowly pour the beaten egg in a thin stream. Mixing in a circular fashion helps distribute the egg into pretty swirls through the soup. The heat from the boiling soup will quickly cook the egg.
Previously, I forgot to take the pot off the heat and the vigorous boiling broke the egg swirls into an 'unappetizing egg mess'. The soup was still very tasty, but the eggs did not look pretty... they were pulverized from the rapid boiling.
Look at the swirls of egg. The egg also thickens the soup nicely.
The soup is ready to serve when the egg is cooked.
Season with salt and pepper, if needed. •
Michelle Mah is a Chinese-Canadian mother born in Vancouver, Canada. Once a System Analyst for a radiology software firm in Richmond, BC, she married a family physician. Together they raise their family in rural 100 Mile House, BC.
Now a busy stay-at-home mom, Michelle's three active children are the inspiration for documenting recipes that have been passed down by her Alzheimers-stricken father in the last 15yrs. She is thankful that she can share the family's heritage through food. Michelle is determined to chronicle not only her father's chow mein recipe and fried rice recipe, but also as many family favourites and regular dishes as she can. Each post on her In Michelle's Kitchen is a diary entry for her children to discover later in life, to learn more about their Chinese heritage, and to remember family life through the eyes of their mother.
©2012 SayItCanada.ca. All rights reserved.