Egg Drop Corn Soup

Ingredients

• 400 g tinned creamed sweetcorn
• 200 g tinned sweetcorn, drained
• 800 ml vegetable stock
• 2 eggs
• 2 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 3 spring onions

Method

1. 1

   Bring the vegetable stock to a simmer in a large pan. Add both types of sweetcorn and the soy sauce.

2. 2

   Mix the cornflour with 3 tbsp cold water to make a smooth slurry.

3. 3

   Stir the slurry into the simmering soup and cook for 2–3 minutes, stirring, until lightly thickened.

4. 4

   Beat the eggs well in a small jug.

5. 5

   Remove the soup from the heat briefly, then slowly pour in the beaten egg in a thin, steady stream while stirring gently to create silky ribbons.

6. 6

   Return to a low heat for 1 minute. Drizzle over the sesame oil.

7. 7

   Ladle into bowls and garnish generously with sliced spring onions.