For 400 g corn kernels: 2 tablespoons cornstarch in a quarter cup of cold water, stirred into the soup and cooked another minute or two; beaten eggs go into the pot at the end.
| # | What to do | How long |
|---|---|---|
| 1 | Bring the stock to a boil in a large pot, add the corn and cook for 3 minutes | 3 min |
| 2 | Lightly beat the eggs in a bowl | 1 min |
| 3 | Add the soy sauce and salt to the soup and cook for a minute | 1 min |
| 4 | Dissolve the starch in a little cold water, stir it into the soup and bring to a boil | 5 min |
| 5 | Slowly pour the eggs into the boiling soup, stirring, and cook for a minute | 1 min |
The full recipe: Chinese Corn Soup →
