Egg Drop Soup Filipino Style

 

History of Filipino Egg Drop Soup:

Egg drop soup in the Philippines is influenced by Chinese cuisine, reflecting the country's rich history of trade and cultural exchange with China. Chinese immigrants and traders brought various culinary techniques and ingredients to the Philippines, which the locals adapted to their tastes and available resources.

Corn, a staple crop in the Philippines, is often incorporated into many dishes, including this soup. The Filipino version of egg drop soup typically includes both cream-style and whole kernel corn, adding a touch of sweetness and texture to the dish. This adaptation makes the soup heartier and more filling compared to its Chinese counterpart.

Egg drop soup has become a popular comfort food in Filipino households, especially during the rainy season or when someone is feeling under the weather. Its simplicity and warmth make it a go-to dish for many Filipinos seeking a quick and nourishing meal.

This fusion of Chinese technique and Filipino ingredients is a perfect example of how Filipino cuisine continually evolves, blending influences from various cultures to create unique and delicious dishes.

Egg Drop Soup, known as "Corn Egg Drop Soup" or "Egg Drop Soup with Corn" in the Philippines, is a comforting and easy-to-make dish that combines the lightness of a broth with the richness of eggs and the sweetness of corn. Here's a recipe for this Filipino-style egg drop soup.

Ingredients:

• 4 cups chicken broth
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 2 eggs, beaten
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 2 green onions, chopped (optional)
• 1 teaspoon sesame oil (optional)

Instructions:

1. Prepare the Broth:

   • In a large pot, bring the chicken broth to a boil.

2. Add Corn:

   • Add the cream-style corn and whole kernel corn to the boiling broth. Stir well.

3. Thicken the Soup:

   • In a small bowl, mix the cornstarch and water until smooth.
   • Slowly add this mixture to the soup, stirring constantly, until the soup thickens.

4. Add Seasoning:

   • Add the soy sauce, salt, and pepper to the soup. Adjust the seasoning according to your taste.

5. Add Eggs:

   • Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup in a circular motion. This will create thin, silky egg ribbons.

6. Finish the Soup:

   • Add the chopped green onions and sesame oil if using. Stir well and cook for another minute.

7. Serve:

   • Ladle the soup into bowls and serve hot.