So what I've done here is taken my favourite eggy soup one step further and made a really tasty corn soup base. It's simple and perfect when you're craving something warm and satisfying.
The key to making a great tasting soup is to start from the beginning by building great flavour. Start by caramelizing the onions in the pot for a good ten minutes. Don't just give them a quick saute. Be patient in the beginning and really sweat out your onions and let them brown and sweeten before moving on to the next step. These steps will make the difference between a good soup and a great soup. Once your onions have caramelized, you can go ahead and add the garlic, ginger and corn kernels and saute them for another five minutes to get them softened and aromatic. The ginger and garlic have a tendency to burn more easily, which is why I add them after the onions have cooked down. Now you can and your stock and bring it to a boil. Season with salt and pepper and make sure to taste your soup to see if it is flavourful enough. If not, continue to season with more salt and pepper.
Now that you have a tasty rumbling corn base ready to go, you can add the eggs! Whisk eggs in a bowl. Stream into your soup and stir. The eggs will sort of spread out into the soup in white wisps. It will add an amazing creaminess and richness to the soup. You're all set! Slurp this up and enjoy!
Yield: serves 4
3 tbsp olive oil
1/2 red onion, thinly sliced
6 cloves garlic, minced
2 inch piece of ginger, minced
3 cobs corn, kernels removed
6 cups vegetable stock
1 green onion stalk, sliced on an angle
1 red chili, thinly sliced
1) In a large pot over medium heat, add olive oil and red onions and stir with a spoon or spatula. Cook onions for about 10 minutes, stirring frequently, allowing onions to brown. Keep cooking onions until they are nicely caramelized and sweet.
2) Add garlic, ginger and corn kernels and continue to cook over medium heat for another five minutes. If your pan is too dry, add more oil or a bit of stock.
3) Add vegetable stock and bring to a boil. Season with salt and pepper and turn the heat down to low to simmer for another few minutes.
4) Taste your soup base and add more salt or pepper if needed. When the flavour is to your liking, you're ready to add the eggs.
5) In a bowl, whisk the eggs. Pour the eggs into your pot of soup and stir. The eggs will pull into wispy strands in the soup.
6) Ladle soup into bowls and garnish with sliced green onions and chopped red chilies.