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| Chinese Egg Flower/Egg Drop Soup |
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Ingredients
- 1 can of cream style corn
- 3 cups of chicken broth
- 2-3 large eggs (beaten)
- 2 Tbsp. of cornstarch mixed with equal parts water
- 1 tsp. of sesame oil
I add chicken bullion granules instead of salt to flavor.
Directions
Heat the corn and broth together. Stir it every once and a while to make sure that the corn doesn't stick and burn.
When the mixture begins to boil, KEEP STIRRING THE BROTH WHILE POURING IN THE CORNSTARCH. If you don't, you may get lumps. This is the thickener.
Drizzle the eggs into the soup while it is still boiling, and you will get pretty yellow strands. If you put the eggs into the soup while the broth is still cold, you will need to constantly stir the soup until it gets hot. This will make fine granules. This is what the Japanese call EGG CLOUD SOUP.
Add the bullion or salt to flavor
Drizzle the sesame oil to bring out the Chinese aroma. If you don't like the smell, skip this step.
Optional Ingredients: I like cooking finely grated ginger into my soup, but my mother doesn't like the bite. Adding finely sliced bamboo, green peas, minced carrots, and mushrooms makes this soup more appetizing, also.
The picture is what it looks like with everything added.
By Tim from Science Hill, KY
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