15-Minute Corn and Egg Drop Soup
Ingredients
- 2.5 cups chicken or vegetable stock I used Better Than Bouillon No-Chicken Chicken Base + water
- 1 cup frozen corn lightly thawed in water
- 2 eggs beaten
- 1 tbsp cornstarch
- 1 tbsp water for cornstarch slurry
- to taste soy sauce
- to taste sesame oil
- to taste white pepper
- optional scallions for garnish
Instructions
- Bring stock to a boil (or bring water to a boil and mix in bouillon).
- Add in frozen corn and let simmer for 5 minutes.
- Give the cornstarch slurry a good mix to loosen any cornstarch that might have settled, then pour it into the broth and let it thicken.
- While swirling the water with one hand, pour in the beaten egg.
- Season with a splash of soy sauce, drizzle of sesame oil, and white pepper to taste.
- Garnish with scallions if desired.
