A popular soup in Chinese restaurants, cooked flaked chicken or crab meat, or small shrimps can be added to the basic corn egg drop soup. If using crab or shrimp, it is advisable to use broth made by boiling crab or shrimp shells for a more uniform and deeper flavor.
There’s a storm, you probably wouldn’t know that if you’re not a resident of the Philippines, classes had been suspended and many parts of Luzon, including Metro Manila, are flooded. We are all stuck at home including Alex’s friend, Iya, who was spending the weekend so that she and Alex could wrap up the paper work for their thesis.
The bad news was that when the rain started to pour, we were out of almost everything. No flour, no bread, no vegetables and we were down to the last few eggs.
The good news is that the announcement of suspension of classes came early enough — hours before Speedy was supposed to drive the girls back to Manila. No one had to brave the downpour and floods, and risk being stranded on the road, and no one had to get stuck in the city where food delivery services were most likely suspended.
The even better news is that, despite being stuck in the house, groceries are open and Speedy was able to go out early today to buy everything we needed. Dinner was pork and kangkong with black bean sauce and rice, and this corn egg drop soup.
The soup starts with chicken broth. A whole chicken simmered with a whole onion, half a head of garlic, peppercorns, celery leaves, half a carrot, a bay leaf, salt and sweet corn. It’s the same broth I used to make the misua soup from two nights ago. I had more enough for the misua soup so what I didn’t use, I poured into containers and kept in the freezer. The corn, however, got consumed fast and I was obliged to use canned corn kernels for this egg drop soup.
- 1 tablespoon cooking oil
- 1/4 cup chopped onion
- 1 pinch minced garlic
- 1 can corn kernels undrained
- 8 cups chicken bone broth homemade is best
- 4 tablespoons tapioca starch or potato or corn starch (flour will make your soup cloudy)
- salt to taste
- pepper to taste
- 2 eggs lightly beaten
- 2 to 3 tablespoons of finely sliced scallions to garnish
Heat the cooking oil in a pot. Saute the onion until soft. Add the garlic and continue sautéing for another half a minute.
Pour in the corn with the liquid.
Disperse the starch in half a cup of broth.
Pour the rest of the broth into the pot. Season with salt and pepper. Bring to a gentle boil.
Pour in the starch solution, stirring as you pour. Keep stirring until the broth thickens a bit and is no longer cloudy. Lower the heat, cover and simmer the soup for 10 minutes.
Turn off the heat. Pour in the beaten eggs and stir the soup lightly (see the two ways to make egg drop soup depending on whether you want wispy or thicker egg strands).