Egg – Drop – Soup

Summary

Ingredients

• 1 can corn
• 1 tablespoon cornstarch
• 1 liter chicken broth
• 2 egg (s)
• 1 teaspoon soy sauce
• 2 shallot (s), finely chopped
• salt
• pepper

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Instructions

1. Pass the corn kernels through a sieve and drain. Bring the chicken broth (possibly instant broth) with the corn to the boil. Mix in 2 tablespoons of cornstarch dissolved in a little broth and bring to the boil.
2. Whisk the eggs and slowly add to the broth, stirring constantly, then turn off the heat.
3. Then season with salt, pepper and soy sauce and serve the finely chopped shallots garnished.