Chinese Corn Soup – Gluten-free version

👨‍🍳 Method

1. 1
   Bring the stock to a boil in a large pot, add the corn and cook for 3 minutes.

   StoveLarge pot
2. 2
   Lightly beat the eggs in a bowl.

   BowlWhisk
3. 3
   Add the gluten-free soy sauce and salt to the soup and cook for a minute.

   Stove
4. 4
   Dissolve the starch in a little cold water, stir it into the soup and bring to a boil, until the soup thickens slightly.

   Stove

   💡Dissolve the starch in cold water before it goes into the hot soup: dry starch clumps up instantly.
5. 5
   Slowly pour the eggs into the boiling soup, stirring, and cook for a minute, until the eggs set into thin threads.

   Stove

   💡Pour the egg in a thin stream into soup that is already thickened and boiling, and stir slowly: that way it sets into thin threads, not lumps.