Chinese Egg Drop Corn Soup

• 4 cups chicken broth
• 1 cup frozen corn kernels
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 large eggs
• 2 green onions, finely chopped
• 1 teaspoon sugar
• Salt to taste
• White pepper to taste
• 1 tablespoon vegetable oil

Steps

1. 1 Heat the chicken broth in a medium saucepan over medium heat until simmering.
2. 2 Add the frozen corn kernels and cook for about 5 minutes until heated through.
3. 3 Stir in the soy sauce, sesame oil, and sugar.
4. 4 In a small bowl, beat the eggs.
5. 5 Heat the vegetable oil in the saucepan, then slowly pour in the beaten eggs while stirring gently to create ribbons.
6. 6 Cook the eggs for about a minute until just set.
7. 7 Season with salt and white pepper to taste.
8. 8 Sprinkle with chopped green onions and serve hot.

Nutrition

Tips

• For a richer flavor, consider using homemade chicken broth.
• If you prefer a spicier kick, add a pinch of red pepper flakes before adding the eggs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with steamed rice and your favorite protein for a complete meal.
• Serve with warm, crusty bread for dipping.

FAQ