Easy Chinese Cream Corn Egg Drop Soup

Chinese corn egg drop soup is very easy to make.  You can find this soup in Chinese restaurants and Chinese households. Growing up, my mother would make this for us on a regular basis.  It is one of those comfort dishes I fondly remember.  When I finally ventured to make this, I didn't realize how quick it is to whip up.   

Recovering from the stomach flu, this hit the spot.  The children adore the sweetness from the corn, the savory chicken soup base and swirls of cooked egg throughout the soup.   

A simple soup with basic ingredients:  a can of cream corn, an egg and chicken or vegetable broth.  I don't always have chicken broth on hand, so I usually use about 1/4 tsp chicken bouillon base with water.  I always have chicken bouillon cubes in my pantry.

Empty 1 can of cream style corn and add 1 can of water or broth in a medium pot. If using water, add about 1/4 tsp chicken bouillon cube.  

Crumble the chicken bouillon cube into the corn and water mixture.  Bring contents to a boil.  

While waiting for the soup to boil, beat 1 egg in a bowl, as if you are making scrambled eggs.   

*Important tip:  When the corn soup is boiling, turn the heat element off and take the pot off the heat.  Mix in a clockwise (or counter-clockwise, if you prefer!) and slowly pour the beaten egg in a thin stream.  Mixing in a circular fashion helps distribute the egg into pretty swirls through the soup.  The heat from the boiling soup will quickly cook the egg.  

Previously, I forgot to take the pot off the heat and the vigorous boiling broke the egg swirls into an "unappetizing egg mess".  The soup was still very tasty, but the eggs did not look pretty... they were pulverized from the rapid boiling.      

    

Look at the swirls of egg.  The egg also thickens the soup nicely.

Chinese Corn Egg Drop Soup

1 14 oz (398mL) can Cream Style Corn

1 equivalent can of water*, chicken broth or vegetable broth

*1/4 tsp chicken bouillon cube or powdered chicken stock, if using water

1 egg, beaten

Salt & pepper, to taste

In a medium pot, empty 1 can cream style corn and add 1 can of water or broth.  If using water, about 1/4 tsp crumbled chicken bouillon cube to the corn and water.  Bring soup mixture to a rapid boil. 

Beat 1 egg in a bowl.  Take the saucepan off the heat element when the soup has reached a rapid boil.  While mixing in a circular motion, slowly pour a thin stream of the beaten egg into the hot soup.  The mixing motion helps cook and swirl the egg into the soup. 

The soup is ready to serve when the egg is cooked.  

Season with salt and pepper, if needed.  

[Edited to add - Dec. 13, 2012] I'm so excited to share that this recipe has been featured on SayItCanada.ca!  Very happy to contribute this wonderful Canadian site.  They have a really neat Kids Corner with lots of neat activities and recipes!    

Enjoy!

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Teriyaki Chicken Rice Bowls and Asian Stir Fry Basics

Growing up in a Chinese household, stir fry dishes are a part of our normal rotation for dinner.  Because it is made so often, it becomes second nature for an Asian person to throw slices of meat or tofu, cut veggies and some seasonings together to make a luscious topping over rice.

Everyone and every family has a different way of making stir fry dishes.  It is mainly a method or guideline that I should archive for my kiddies.  I purposely make my Asian dishes on the bland side.  My children like mild flavours.   If I can get them to eat broccoli, carrots, zucchini, sugar snap peas, meat, tofu and other veggies for dinner, I have won the mommy lottery!  The other day, Nessa begged me to buy asparagus!  You can always add more salt, pepper, hot sauce or other seasonings to your own plate. Besides, it is easier to correct bland dishes than salty ones.

This is a basic guideline. The ingredients are approximate.  You decide if you like more/less of your favourite veggies and meat.  It can be fun to try one new vegetable at a time.  Asparagus, Chinese greens (bok choy), zucchini, sliced mushrooms, bean sprouts can also be added too.  It really is a forgiving recipe.  If you need more sauce, add more liquid.  Sauce too thin?  Add more thickener.  

This is what I (usually) do.  The post looks really long and wordy, but this dish really cooks up fast with whatever ingredients you have on hand.  I'm just writing everything down now so my kiddies can use this as a reference in the future.  Feel free to make changes and taste as you go!  

Heat a large pot or wok on medium high (Sorry about the dirty wok! I was cooking veggies earlier). Add about 1 Tbsp extra virgin olive oil or canola oil to thinly cover the bottom of the pot. I use extra virgin olive oil.  It smokes up when it gets too hot, so I don't heat my pan to that point.  Throw in a crushed clove of garlic to infuse the oil. I'm lazy and just smash it with my palm against the counter top or cutting board.  Feel free to chop it up if you like.  Add 1 or 2 slices of ginger to the oil.  

Tip#1:  I slice all my ginger and freeze them on a lined cookie sheet.  Once frozen, transfer them to a zipped sandwich baggie and store it in the freezer for future use.  It drove me nuts to see my ginger root go moldy in the fridge.  Frozen sliced ginger is perfect for stir fries!  

Add your sliced meat to the hot pan. Cook for 3-4 minutes on high heat, covered.  Do not disturb the meat.  Uncover and flip the meat over and cook for another 2-3 minutes.  The meat will release from the pan if it is cooked. Transfer the cooked meat to a clean bowl and save for later.

If I have time, I marinate my meat with a bit of salt, pepper, a drizzle of soy sauce, 1/2 tsp cornstarch, mix it up and then drizzle 1/2-1 tsp oil to seal the marinade.  Most of the time, I skip this step and thinly slice up my chicken breast into slivers and dump it in the pan.  Again, it is completely up to you!

Tip#2:  Organize your veggies in the order of the longest cooking time to the shortest.  For example, carrots and celery take longer to cook than red peppers, bean sprouts and sugar snap peas.  Consider the veggies that can be cooked soft and cannot be easily overcooked, like carrots and celery.  Broccoli is tricky to cook.  My kiddies like cooked broccoli but they look horrible when overcooked (yellow) and not bright green.  The veggies that can be cooked in shorter times can be added last.

Now that the meat is cooked, it is time for the vegetables.

Add about 1 Tbsp oil (more or less) to thinly coat the bottom of a hot pan.  Add 1 smashed garlic clove and 1-2 slices of ginger.  I re-use the smashed garlic clove and slices of ginger from the sauteed meat.

Saute about 1 cup of sliced carrots for 2 minutes on medium-high heat.  Toss around from time to time for even cooking.   Add about 1 cup of sliced celery and cook for 2 minutes covered.

Next, I use about 4 cups, or 2 heads of chopped broccoli. You don't have to put that much broccoli in. Half the amount or another veggie is good too.  My children adore broccoli, so I go with it.  Toss it around in the oil and pour about 3/4 cups of chicken broth.  
If I don't have chicken broth on hand, I use water and add a 1/2 tsp chicken bouillon cube for flavour.  Water, vegetable broth or beef broth would be OK too.

Cover and simmer for 7-8 minutes.  The children like broccoli on the softer side.  Use less time if you like crunchier vegetables.  Add the rest of the quick cooking veggies, like snow peas and peppers and cook for another 2 minutes.

Transfer the meat back to the veggies and heat it all up til the sauce on the bottom boils.  Make a cornstarch slurry of 1-2 Tbsp cornstarch dissolved in 1/4 cup cold water.  Make sure there are no lumps and add it to the sauce to thicken it.  Mix well. If it is too thick or you would like more sauce, add a bit of broth or water to thin it out.  Make more cornstarch slurry if you need it thicker. 

Now is the fun time to season your stir-fry!  This is the part where you can change the flavours of this dish.  You can make it teriyaki, Chinese-style, black bean & garlic, spicy or sweet and sour.  It is really up to you.

Basic seasoning guideline:  

• salt, in 1/4 tsp increments
• 2-4 Tbsp bottled sauce
• drizzle of light soy sauce (gasp!  I never measure... approximately 1 tsp?)
• drizzle of dark soy sauce for colour if needed
• pepper, if desired
• hot chili sauce, if desired

There are so many Asian sauces in the grocery stores these days.  It can be overwhelming.  Each sauce has its own purpose.  Here is a quick run-down of the ones that are in my pantry.   I cook pretty bland and my local grocery store is quite limited.  There are so many different brands you can try and go from there.

Oyster Sauce:  I use Lee Kum Kee's Premium Oyster Sauce.  It is a family favourite.  You can also get a vegetarian version, called "Stir-fry sauce".  This stuff is very strong, so add 1 Tbsp at a time.  Up to 2 Tbsp max, since there is a strong oyster flavour.  

Regular or Light soy sauce. "Light" does not mean "reduced sodium" or reduced calorie.  It refers to its lighter colour.  When recipes call for "soy sauce", this is the one you use.  It is also saltier than the dark soy sauce. 

Dark Soy Sauce. It is darker in colour, not as salty, thicker and is aged longer. I use dark soy sauce to make sauces look dark brown.  I have also used dark soy sauce to enhance/darken the colour of beef or turkey gravy.

Black Bean and Garlic Sauce:  A pungent blend of fermented salted black beans and pureed garlic.  I add about 1-2 heaping tablespoons to my stir-fries to get a Garlic and Black Bean Chicken Stir-fry.  It is strong stuff, so add to taste.  

Teriyaki Sauce:  You can buy it bottled but I prefer to make it myself.  Traditional teriyaki sauce is a combination of soy sauce, mirin (sweetened rice wine) and sake.  Mirin is hard to come by in my little town, so I improvised with dry white wine and extra sugar. I use my own sauce that I cook and blend.  I will share my recipe in another blog post.  There are some great teriyaki sauce recipes online.  

Teriyaki Chicken Rice Bowls and the Basic Asian Stir-fry

Ingredients:
1-2 cloves garlic, smashed or minced
1-2 slices ginger
2 Tbsp vegetable oil, canola oil or extra virgin olive oil, approximately enough to cover bottom of pan

1 lb thinly sliced meat (chicken, beef, pork), tofu, prawns, scallops
3/4 cup chicken broth, water or vegetable broth, plus up to 1/2 cup more if more sauce is desired
*optional meat marinade:   Add a pinch of salt, pepper, a drizzle of soy sauce and approx. 1/2 tsp cornstarch to the meat.  Mix well and then drizzle 1/2-1 tsp oil to seal the marinade 

Vegetables: 
1 cup sliced carrots
1 cup sliced celery
2-4 cups broccoli, cut in bite sized pieces (1-2 heads of broccoli)
1 red pepper, sliced
1/2 cup sugar snap or snow peas

Seasoning:
1/4 tsp kosher salt, add more in 1/4 tsp increments
2-4 Tbsp homemade or bottled Teriyaki sauce* (I will post my homemade teriyaki sauce recipe in a later post)
1-2 Tbsp cornstarch dissolved in 1/4 cup cold water; mix well, no lumps
1 tsp light soy sauce, optional
1 tsp dark soy sauce, if darker brown sauce is desired
hot chili sauce, optional

Heat approximately 1 Tbsp vegetable oil (canola, extra virgin olive oil, etc) in a large pot or wok to medium-high.  Do not let pan overheat. Add 1-2 cloves crushed/minced garlic and 1-2 slices fresh/frozen ginger.  

Add sliced chicken and cook for 3-4 minutes on high heat, covered.  Uncover and flip the meat over and cook for another 2-3 minutes.  The chicken will release from the pan if it is cooked. Transfer to a clean bowl. 

Heat another 1 Tbsp oil to the wok and add garlic and ginger (from the meat) to the hot oil.  Add sliced carrots and cook for 2 minutes, stirring often.  Add sliced celery and cook for 2 minutes, covered.  Add cut broccoli and mix it with the carrots and celery.  Pour 3/4 cup chicken broth (water or vegetable broth) to the vegetables.  Cover and simmer for 7-8 minutes for tender crisp vegetables.  Add remaining vegetables and cook another 2 minutes.  

Return the cooked chicken back to the cooked vegetables and bring the liquid to boil.  Thicken the sauce with cornstarch slurry and mix well to ensure the sauce thickens nicely.  If the sauce is too thick, add up to 1/2 cup broth.  Season with salt, pepper, light and dark soy sauce (optional) and teriyaki* sauce to taste.  Serve over rice or noodles.

*Other sauce variations:

• Basic Chinese-style:  1-2 Tbsp Oyster sauce
• Black Bean & Garlic: 1-2 Tbsp Black Bean & Garlic Sauce

[Edited to add - April 12, 2013 ] I am so pleased to announce that this recipe is featured in SayItCanada's "Food & Drink" Section.  SayItCanada.ca is a rich lifestyle resource for communities across Canada.  

Enjoy!

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Easy Hamburger Soup

After the kids' piano lessons this morning, they were happy to be home. It was almost noon and I needed something hot, quick and easy to feed the kids on a snowy, dreary, winter's day.

Sounds like a day for soup.  Scrambling around all morning, I didn't really feel like chopping a whole bunch of vegetables.  Just wanted to open a can of soup and be done with a meal. 

But then I'm not satisfied with the cans of soup we have in the stores these days.  I find that they are pretty skimpy, especially if I am used to making my meals from scratch as much as I can.   

With a bit of compromise, I was able to use the frozen vegetables and meat in my freezer and pantry to come up with a pretty tasty soup that the kids like! 

I didn't have a chance to defrost a pound of ground beef, so I just fried the frozen chunk of meat and scraped the cooked bits off.  Eventually, it was cooked.  The meat looked pretty greasy, so I drained the meat, scooped it into a metal sieve and rinsed it off with hot water.  Yes, it is an extra step, but it's personal preference.  I don't like greasy soup. I wiped the pot of excess grease and then dumped it back with chopped onion. 

Luckily, I have some frozen onion in the freezer.  (I bought a 10lb bag of onions for $2.99, chopped some of it up, placed chopped onions on a parchment lined baking sheet, froze them for a few hours and placed them into ziplock baggies.)  I dumped about 1/2 cup frozen onion into the beef.  This trick saved me more time!   

Then I dumped everything in the pot, except the pasta.

I recently discovered the beauty of tomato paste in a tube.  A lot of recipes ask for 1-2 tablespoons of tomato paste.  I find it a pain to open up a can for that small amount and the rest of it is unused in the fridge.  Surprisingly, I stumbled across this product at my local supermarket chain and German deli!  I squeezed some into the soup for extra body.  I never expected that a tube of tomato paste would be so convenient!  This is optional, but I thought it would be a nice addition, as traditional hamburger soup recipes call for a can of tomatoes. 

I covered the soup, brought it to a boil and added the small pasta or whatever cooks fast to thicken the soup.  I found some organic alphabet pasta at the store the other day but next time, I will try barley. 

I simmered it covered for 10-15 minutes and stirred it around several times to keep from sticking to the bottom.  The soup is done when the pasta is done to your liking. 


Easy Hamburger Soup with Lots of Veggies

1lb lean ground beef (thawed or frozen)
1 small onion (I used 1/2 cup frozen onion)
1 1/2 cups frozen mixed vegetables
2 cans  vegetable soup (I used Campbell's) plus 3 cans water
2 Tbsp. tomato paste (optional)
1 can mushrooms (optional)
2 handfuls small shaped pasta (alphabet pasta, baby shells, orzo) or barley

In a soup pot, brown hamburger over medium heat. Rinse meat or drain off fat and return to pot.  Add onions and sautee for a few minutes.                 
Continue to add vegetable soup, water, mixed frozen vegetables, mushrooms and tomato paste and bring to boil.  Reduce heat, add pasta and simmer covered for 10-15 minutes stirring occasionally, until pasta is cooked and soup has thickened nicely.  

If serving hot soup to (very) anxious, hungry kiddies, add 1-2 ice cubes.  The children love seeing the ice shrink and disappear into the soup as they mix it.  By the time it has disappeared, it would be cool enough for them to eat.  This is great tip for eating out at restaurants! 

The kids would rather eat than pose for the camera! 

[Edited to add - April 12, 2013 ] I am so pleased to announce that this recipe is being featured on SayItCanada's series of recipes for "Parents Who Hate to Cook".  SayItCanada.ca is a rich lifestyle resource for communities across Canada.  

Enjoy!

 
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