CORN SOUP WITH EGG DROPS

Most likely, you’ll fall in love with this soup and want to prepare it over and over. One of the reasons this soup is so amazing is that it’s so easy to add little changes by adding a little more spice or whatever ingredient you desire.

Makes four to six servings

2 Tbsp. oil

1 small onion, chopped

1 Tbsp. flour

1 tsp. ginger, chopped

2 Tbsp. chicken soup powder

3 cups (or two 550-gr. cans) corn

7 cups water or chicken stock (if using the latter, there’s no need to add

soup powder)

Black pepper

1 Tbsp. soy sauce

1 Tbsp. cornflour

½ cup water

1 egg, beaten

Serving suggestions:

1 spicy green pepper, cut into thin slices 2 scallions, cut into thin slices

1 tsp. sesame oil

Heat the oil in a medium pot and add the onion. Sauté until translucent. Add the flour and stir until it has completely dissolved. Add the ginger and soup powder (unless you’re using chicken stock). Stir and then add the corn and water or chicken stock. Cook for 10 minutes and then add pepper and soy sauce. Stir.

In a separate bowl, mix the cornflour with ½ cup of water and stir until all the lumps have been dissolved. Pour it in the pot and stir. Cook while stirring for five minutes.

Using a hand blender, blend some (or most) of the corn pieces. Cook for another 20 minutes.

In a separate bowl, beat the egg with a fork and then dribble it into soup to form thin strings. Cook for a few more minutes and then serve.