- Course: Appetizer, Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 47 Times
- 4 cups Vegetable Stock
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 2 small or 1½ large eggs
- 1 cup canned sweet, cream-style corn
- 1/3 to ½ teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- ¾ teaspoon Chinese thin soy sauce
- 2 teaspoons very finely sliced scallions
Remove ¼ cup of cool stock and slowly mix it with the cornstarch to make a smooth paste. Add I teaspoon sesame oil and set this mixture aside.
Beat the eggs lightly (they should not froth) and add the remaining I teaspoon sesame oil to it. Mix well and set aside.
Heat the remaining 3¾ cups stock in a 2- to 3-quart pot over a medium-high flame.
When hot, add the corn, salt, pepper, and soy sauce.
Bring to a simmer and turn heat to low. Stir the cornstarch mixture and pour it into the hot stock. Stir and cook on low heat until the mixture thickens slightly.
Turn off the heat. Immediately pour in the egg mixture in a slow, steady stream, covering the entire surface of the soup with it. Stir gently.
Pour the soup into individual bowls and sprinkle each bowl with some of the sliced scallions.
© 1981 Madhur Jaffrey
Nutritional information does not include Vegetable Stock. For nutritional information on Vegetable Stock, please follow the link above.