Chinese Corn Egg Drop Soup

Step 1

Note: In the photos here I had doubled this recipe to make a full pot, but added 2 cups of frozen corn instead of a second can of cream style corn.Pour broth and corn in a pot and heat it up over medium heat until it reaches a low simmer. If using a mix of frozen corn and canned corn like in these photos, I put the frozen corn in first and let it simmer longer before adding in the canned.

Step 2

Add in optional chicken. If you're using uncooked ground chicken, add it to the simmering soup and quickly try to break it up into small pieces using a spatula, as it cooks within the pot. It takes about 5 minutes for ground chicken to cook through while the pot is simmering. If you're adding chicken that's already cooked, it will only take a few minutes to heat up.

Step 3

Mix in optional starch slurry. Mix starch with a little cold water in a separate bowl until well dissolved. Stir this into the soup.

Step 4

Beat eggs with a fork. Then use the fork to gently stir the soup in a circular motion (not too rigorously) while slowly pouring the beaten eggs into the soup to create egg drop "ribbons."

Step 5

Season to taste with salt and pepper. I love lots of pepper on this and add more when serving! I also like to add a dash of optional fish sauce to this soup. Finish by garnishing with scallions or cilantro and a drizzle of sesame on top.

Step 6

If you're using uncooked ground chicken, do this step in the very beginning. I quickly marinade the ground chicken directly in the tray that it comes in. I do about 1 teaspoon light soy sauce, 1/2 teaspoon oyster sauce, 1/4 teaspoon sugar, drizzle of sesame oil. Mix with a spoon and set aside until Step 3 above.