Corn and egg drop soup
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chicken stock, 1 litre
creamed corn, 400g can
eggs, 2, beaten
soy sauce, to taste
red capsicum, ½, seeded, finely chopped
sugar snap peas, 100g, halved
green onions, 2, shredded
- In a medium saucepan, combine stock and corn. Bring to the boil on high.
- Reduce heat until stock mixture is simmering. Gradually pour in eggs, stirring constantly to separate into thin strands. Simmer a further 2-3 minutes.
- Season with soy sauce to taste. Serve topped with capsicum, peas and green onions.
- If available, use leftover stock from other dishes.