Take two cans of Chicken Broth. Stir in 2-3 tablespoons of cornstarch until it dissolves. Heat. Keep stirring. Add sweet corn, salt, sugar and black pepper. Keep stirring and bring to a boil- soup will become more clear.
In a bowl, beat two eggs. When soup comes to a boil, lower heat and drop teaspoons of beaten egg on the soup. Add the egg slowly stirring occassionally so you have thin strands of egg. Cook for 2-3 minutes more. Enjoy!
You can add soy sauce, hot sauce or chili-soaked-vinegar if you like.
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