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15-minute corn and egg drop soup

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Servings 2 people

Ingredients
  

  • 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

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