Recipe Index

Ingredients

• 5 cups Chicken Stock (or vegetable stock or bone broth)
• 1 can Sweet Corn
• 2 Tbsp Sesame Oil
• 2 Ginger (thin slices)
• 4 Large Eggs
• 1 Tsp Salt
• 1 tsp White Pepper
• 1 Green Onion (separate white and green, optional, save some of the green parts for garnish)
• 2 tbsp Corn Starch
• 1 tsp White Pepper
• 1 tsp Salt
• 2 tbsp water

Method

1. Whisk the eggs with the green part of the green onion, 1 teaspoon salt and 1 teaspoon white pepper.
2. Stir the cornstarch with the remaining 1 teaspoon salt, 1 teaspoon white pepper and 2 tablespoons water into a slurry.
3. Bring the chicken stock to a simmer in a pot with the ginger, sweet corn and green onion, and cook for 2 to 3 minutes.
4. Stir in the cornstarch slurry and simmer for 1 minute, until the soup thickens.
5. Turn the heat off, drizzle in the egg mixture, and wait 30 seconds for the egg to set before stirring it into ribbons.
6. Finish the soup with the sesame oil drizzled over the top and serve it hot.

Cook: 5 min · Total: 5 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data