This is an easy recipe that can be created with pantry items. It is sometimes served at Chinese restaurants and makes for a great alternative to chicken noodle soup.
Start by boiling 5 cups of chicken broth and 1 can of corn in a pot. You can use creamed corn but I also found that regular corn works as well. All you need to do is pulse it with an immersion blender to get the consistency that you want. I like leaving bits of corn chunks in the soup to give it a bit of texture.
The thing I love the most about this soup is the egg drop. Take a scrambled egg and slowly add it to the boiling soup. The egg will cook as it drops in and make swirls of egg pieces.
Next thicken the soup with some corn starch. Mix 1 tbsp of corn starch and 2 tbsp of water. Slowly stir this into the hot soup and let it boil for another 5 minutes. You may have to add a bit more corn starch if you like a thicker soup. Give it a taste and add some salt and pepper. Add some chopped spring onion or cilantro for garnish. Enjoy!
- 1 can corn
- 5 cups of chicken broth
- 1 egg
- 1 tbsp cornstarch dissolved in 2 tbsp water
- salt and pepper to taste
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