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Ingredients
4 Cups chicken stock
2 Tablespoons cornstarch
1 Teaspoon ground ginger
1/4 Teaspoon garlic powder
2 Large eggs
2 Egg whites
1/2 Teaspoon toasted sesame oil
3 Green onions, sliced thin, plus extra for garnish
1/2 Cup whole-kernel corn
1/2 Teaspoon salt
1/4 Teaspoon black pepper
Instructions
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small measuring cup.
Once the broth reaches a boil, remove from heat. Use a whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn until combined. Add sesame oil and season to taste with salt and pepper.
Serve immediately, topped with additional green onions for garnish.