Scamander & Sweet Corn Egg Drop Soup
Silky egg ribbons, sweet corn and tender Aeroveg Scamander in a light ginger broth — comfort in a bowl in 20 minutes.
This is the soup for nights when you want something warm on the table before the rice cooker finishes. Aeroveg Scamander brings a tender, mildly mustardy bite that stands up beautifully in hot broth — the leaves soften without going limp, threading between silky egg ribbons and pops of sweet corn. It's the kind of soup a Singapore zi char stall would ladle out, made in your own kitchen.
Method
- Start the broth. Bring the stock and ginger slices to a gentle boil in a pot, then simmer for 5 minutes to let the ginger do its work.
- Add the corn. Tip in the sweet corn and simmer for 3 minutes until tender and the broth tastes lightly sweet.
- Thicken slightly. Give the cornflour slurry a stir and drizzle it in while stirring. Simmer for 1 minute until the soup turns silky — just thick enough to suspend the egg.
- Make the egg ribbons. With the soup at a bare simmer, pour the beaten egg in a thin stream while slowly swirling with chopsticks. Let it set for 20 seconds before stirring again.
- Add the Aeroveg Scamander. Stir in the chopped leaves and turn off the heat — they'll wilt perfectly in the residual warmth within a minute.
- Season and serve. Add white pepper, sesame oil and salt to taste. Ladle into bowls and top with spring onion.
Aeroveg tip: Scamander's stems and leaves cook at different speeds — if you like a little crunch, stir the chopped stems in with the corn and save the leaves for the final minute. Off-heat wilting keeps their colour vivid and their bite intact.