Egg drop soup is a classic in Chinese cuisine. For this soup, a raw egg is swirled into a pot of simmering broth to create a textured soup rich in protein and in flavor. In the recipe below, a vegetarian broth is first thickened with sweet corn before adding an umami-rich mixture of egg and miso, for added depth.
Miso is a traditional Japanese fermented soybean product, often used to make its namesake miso soup. When combined with sweetcorn, it lends a richness to the soup that the whole family is sure to enjoy. Use fresh sweetcorn if you can: Not only will it have better flavor, but it will also add texture too. Cut the sweetcorn off the cob over a soup plate, and once all of the kernels have been removed, run the edge of your knife down the cob one last time. The milky juice that runs off will be a welcome addition to this soup.