Preparation: 10 minutes l Cooking: 15 minutes
Ingredients (serves 4, as a light meal or starter)
2 teaspoons olive oil
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
4 cups of reduced-salt chicken stock
2 fresh corn cobs, kernels removed
1 tablespoon salt-reduced soy sauce, plus extra to drizzle
2 teaspoons cornflour, mixed with 1 tablespoon cold water 4 eggs, lightly beaten
Sliced shallots, to serve
Sesame oil, to drizzle (optional)
- Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes.
- Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat.
- Serve soup topped with shallots and drizzled with a little sesame oil and soy.
Tip: You can replace fresh with frozen corn.