15-minute corn and egg drop soup

Growing up, every dinner was 三菜一汤, or “three dishes, 1 soup” because my dad loves soup and think it’s essential to have with a meal. 9 out of 12 months of the year, this is too much work for me, but during the winters, I love having a little soup on the side! This version of a corn and egg drop soup is nostalgic, comforting, and so so easy to whip up.

I used:

• 2.5 cups chicken/veggie stock (I used better than bouillon no-chicken chicken base + water)
• 1 cup frozen corn, lightly thawed in water
• 2 eggs, beaten
• cornstarch slurry: 1 tbsp cornstarch + 1 tbsp water
• soy sauce
• sesame oil
• white pepper

To make:

• 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