The fall season calls for a bowl of comforting, hot soup.

Cooler weather marks the perfect time to enjoy Chef Minh’s comforting Asian-inspired egg drop soup, combining locally-grown corn with fresh chicken and Canadian eggs. Did you know that World Egg Day is coming up on October 14th? To celebrate the big day this year, Egg Farmers of Canada has collaborated with four Canadian chefs to create recipes using only local eggs and ingredients. Eggs are part of our daily diet, whether as a part of a hearty breakfast or a tasty burger, they add flavour and texture to all the dishes we love.

This delicious egg drop soup recipe gives us yet another way to experience the ingredient. It’s easy to prepare and great for a cozy afternoon or evening meal. We hope you enjoy it!

Prep Time: 30 mins

Cook Time: 90 mins

Serves: 4

Ingredients

3 large corn cobs

2 chicken thighs

5 garlic cloves 

3 sprigs of thyme

3 Spanish onions, finely chopped

2 tbsp (30 mL) unsalted butter

1 tbsp (15 mL) vegetable oil

1 cup (250 mL) medium carrots, sliced 

1 tsp (5 mL) turmeric powder

5 large eggs

3 tbsp (45 mL) lightly salted soy sauce

2 tbsp (30 mL) roasted sesame oil

Salt and pepper to taste 

Instructions

Step 1

Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later. 

Step 2

Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour. 

Step 3

Strain the broth. Shred the chicken thighs and set them aside for later. 

Step 4

In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes. 

Step 5

Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to10 minutes. 

Step 6

Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.

Step 7

Add the soy sauce and sesame oil and season to taste with salt and pepper.