Chicken & Sweetcorn Egg-Drop Soup
30 min338 kcal each
A gentle, silky soup of chicken, sweetcorn and ribbons of egg with ginger and spring onion. Ready in twenty minutes.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- Sweetcorn kernels400 g
- Eggs3 piece
- Spring onions4 piece
- Fresh ginger10 g
- Low-sodium soy sauce2 tbsp
- Sesame oil1 tsp
- Black pepper½ tsp
- Water1.40 l
Method
Prep 10 min · cook 20 min- Simmer the water with the sliced ginger and the whole chicken breasts for 15 minutes. Shred the chicken back in.
- Blend half the corn with a ladle of the broth and add it to the pot with the whole kernels. It thickens the soup naturally.
- Add the soy sauce and pepper and bring back to a gentle simmer.
- Stir in a slow circle and drizzle in the beaten eggs so they form ribbons.
- Finish with the sesame oil and sliced spring onions.
Nutrition
per servingCal
338
Protein
41g
Carbs
21g
Fat
11g
Of 6.7g of sugar per serving, 0g is added sugar.
Of 11g of fat per serving, 2.9g is saturated.
