This is it, folks – my last Knorr post for 2011. It’s been so much fun creating recipes of Knorr Homestyle Stock, and I’m sad that it’s over! I’ve loved getting to know the other ladies in the Knorr 4 and seeing all of the recipes that they’ve created, too. Southern Hospitality, Sweet Basil, and What We’re Eating have quickly become some of my favorite blogs, and I hope that you head over there to see what they’ve created, too. You can read about how all of this started, way back in August, here, and check out all of the other tasty recipes that I’ve posted over the past six months. I’ve learned a lot about the industry and I’m thankful that I was given the opportunity to work on this project in 2011 – here’s to what’s to come in 2012! Thanks again to Knorr and BlogHer for all of their help and hard work.
For my last Knorr dish, I wanted to make something simple, clean, and healthy – I’m sure that everyone has had their fair share of butter and carbs over the past few weeks, and for those of us who want to squeeze into a party dress for New Year’s Eve, it’s time to get it together! This soup is one of my favorites; I always ordered it in Chinese restaurants with my parents as a kid, and I still love a big, hot bowl of it in the dead of winter. Kramer and I made this quickly one night after work, which is perhaps my favorite part about the recipe: it can be cooked and on the table in well under an hour for a wholesome weeknight meal. You can use either chicken stock, or, to make it vegetarian (assuming you eat eggs), vegetable stock, and you can even add in any extra vegetables that you have on hand. Our fridge is a bit empty right now, as we haven’t had a chance to be home much with the holidays, so we opted for some corn we had in our freezer, but mushrooms, bok choy, broccoli, or any other vegetable would work just as well. This keeps well as leftovers, too – it may even be better the next day. Here’s to a Happy New Year and a fantastic 2012!
Mince your garlic and ginger.
Then add your oil and soy sauce to your pan.
Then add in your ginger and garlic and cook for a minute or two, until fragrant.
Add in your stock and stir to combine.
Beat your eggs.
And combine your remaining chicken stock and cornstarch.
Then thinly slice your scallions.
Using a fork, gradually add your eggs to your hot chicken stock mixture.
The eggs will cook almost immediately and look like ribbons.
Stir in your scallions and corn, taste, and adjust seasonings as necessary.
Portion the soup out into bowls and eat up!
- 1 tablespoon olive oil
- 1 teaspoon low-sodium soy sauce
- 2 cloves garlic, minced
- 1 1-inch piece of ginger, minced
- 1 container Knorr Homestyle Stock + 3½ cups of water (or just 3½ cups of chicken or vegetable stock)
- 3 tablespoons cornstarch + 1 cup water or chicken stock (I used about ½ cup stock and ½ cup water)
- 2 eggs
- 1 egg yolk
- ¼ cup corn kernels
- ¼ teaspoon sesame oil
- 4 scallions, thinly sliced
- Mince your ginger and garlic. Heat your oil and soy sauce in a large pot or pan over medium heat, then add in your garlic and ginger and cook for a minute or two, until fragrant. Add in your chicken stock and stir to combine and bring to a boil.
- In a bowl, combine the cornstarch and extra stock or water and stir to combine. In a separate small bowl, whisk the eggs and egg yolk together and allow them to sit for 1 minute, then drizzle the egg into the boiling broth with a fork, being sure to not let the eggs all cook in one spot. They should look like ribbons.
- After the eggs have been added, stir in the cornstarch mixture, corn, sesame oil, and scallions. Taste and add in salt and pepper, if you feel it is needed. Divide into bowl and serve.