Chinese-Inspired Egg Drop Soup with Corn
No-salt-added chicken stock
2 large egg(s)
Frozen corn kernels
2 medium, thinly sliced, white and green parts separated
Toasted sesame oil
- In a medium saucepan, whisk the stock, cornstarch, ginger, and garlic powder. In a small liquid measuring cup with a spout, beat the eggs. Simmer the stock over medium heat, stirring occasionally.
- Using a whisk or wooden spoon, stir the simmering stock in a circle to make a whirlpool. Slowly drizzle in the eggs, continuing to stir the stock, so the eggs cook in small ribbons. Stir in the corn, white scallion parts, oil, salt, and black pepper. Before serving, garnish with the green scallion parts.
- Serving size: 1 1/4 cups