Chinese-Inspired Egg Drop Soup with Corn

3 Points, Weight Watchers

Prep Time: 0:10 Cook Time: 0:10 Total Time: 0:20 Difficulty: Easy Servings: 2 Source:

Ingredients

2 cups chicken stock

1 Tbsp cornstarch

1/2 tsp ground ginger

1/4 tsp garlic powder

2 eggs

1/2 cup frozen corn kernels

2 medium scallions , thinly sliced, white and green parts separated

1/2 tsp toasted sesame oil

1/4 tsp table salt

1/8 tsp black pepper

Directions

In a medium saucepan, whisk the stock, cornstarch, ginger, and garlic powder. In a small liquid measuring cup with a spout, beat the eggs. Simmer the stock over medium heat, stirring occasionally.

Using a whisk or wooden spoon, stir the simmering stock in a circle to make a whirlpool. Slowly drizzle in the eggs, continuing to stir the stock, so the eggs cook in small ribbons. Stir in the corn, white scallion parts, oil, salt, and black pepper. Before serving, garnish with the green scallion parts.

Nutrition

3 smart points