- The most exciting, and fun, part of this recipe is undoubtedly the egg drop. It's important to beat your eggs in a jug or bowl with a lip, as this will give you more control when dropping the egg into the hot liquid. Also, beating the eggs just lightly will result in both white and yellow swirls, while swirling a chopstick or wooden spoon through the egg while it cooks will produce long, willowy strands. You can also just drop the egg in and leave it, which will give you chunks of egg (which is what I've done here).
- I've used fresh corn in this recipe which delivers a lovely robust freshness, but you can easily substitute with frozen or tinned corn, or even canned creamed corn, which is what my mother used for her sweetcorn soup when I was growing up.
- If you are looking for an even more substantial meal, serve with white rice on the side.
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- Heat pan on medium. Drizzle with olive oil and add ginger, garlic, and white parts of spring onion. Stir for 1-2 minutes until softened and aromatic. Add the corn kernels, sea salt, sugar and vegetable stock. Cover with lid and cook for 10 mins to allow flavors to mingle and meld.
- Meanwhile, in a measuring jug or bowl with a lip, lightly whisk the eggs, and season with a pinch of sea salt and white or black pepper.
- Stir the miso into the soup. Using a handheld stick blender, puree about half of the soup – you don't have to be exact here but the pureed soup will thicken up the dish. If you are using a conventional blender or food processor, simply pour half of the soup into the blender and blitz and then return the chunky blend back into the pot. Stir to combine. Add the tofu and carefully stir.
- Turn heat up to medium high and when soup is bubbling, very slowly trickle the egg into the hot liquid, moving in a zig zag or circular motion, distributing it evenly all over the surface of the soup. If you like long strands of egg, run a chopstick or wooden spoon through the egg as it sets. The eggs should only take 30-60 seconds to cook. Once the eggs set, turn of the heat immediately.
- Top with green parts of the scallion, and drizzle with sesame and chilli oil.