Corn and Egg Drop Soup Recipe
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon black tea powder
- 2 cups chicken or vegetable broth
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- 1 tablespoon unsalted butter (optional, for added flavor)
- Chopped green onions, for garnish
- A few drops of sesame oil, for garnish
Instructions:
Prepare the Black Tea:
- In a small bowl, mix the black tea powder with 1 cup of hot water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to add a unique flavor to the soup.
Prepare the Soup Base:
- In a large pot, melt the butter over medium heat if using. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, stirring constantly.
- Stir in the corn kernels and cook for 2-3 minutes.
- Pour the chicken or vegetable broth into the pot and bring to a simmer.
Add the Black Tea and Thicken the Soup:
- Stir in the cooled black tea mixture.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the simmering soup while stirring to thicken the soup to your desired consistency.
Create the Egg Drop:
- In a separate bowl, beat the eggs lightly.
- Slowly pour the beaten eggs into the simmering soup in a steady stream while stirring gently to create thin, ribbon-like egg strands.
Season and Serve:
- Season the soup with salt and pepper to taste.
- Remove the soup from heat and let it rest for a minute to allow the egg to set.
- Ladle the corn and egg drop soup into bowls. Drizzle with a few drops of sesame oil and garnish with chopped green onions.
- Enjoy your Corn and Egg Drop Soup with a hint of black tea flavor, perfect for a light and comforting meal. The sweet corn and savory egg combine with the subtle notes of black tea for a unique and delicious soup experience.