Chinese egg drop soup with corn and spring onion

Name: Chinese egg drop soup with corn and spring onion
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Chinese
Ingredients: 5 cups vegetable stock; 1 1/2 cups sweet corn kernels; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tbsp cornstarch; 2 tbsp water; 2 eggs, beaten; 1 tsp sesame oil; 2 spring onions, sliced; to taste white pepper; to taste salt

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A silky Chinese soup with sweet corn, light stock and delicate ribbons of egg.

Serves: 4 people

Preparation time: 30 min

Ingredients

vegetable stock – 5 cups
sweet corn kernels – 1 1/2 cups
fresh ginger, grated – 1 tsp
soy sauce – 1 tbsp
cornstarch – 1 tbsp
water – 2 tbsp
eggs, beaten – 2
sesame oil – 1 tsp
spring onions, sliced – 2
white pepper – to taste
salt – to taste

Method

1. Bring the stock to a simmer and add the corn, ginger and soy sauce.
2. Mix the cornstarch with the water and stir it into the soup so the broth thickens slightly.
3. Turn the heat low and slowly pour in the beaten eggs while stirring in one direction.
4. Add the sesame oil and season with white pepper and salt.
5. Finish with spring onion and serve straight away.