Ingredients:

• 4 cups chicken stock

• 1/2 teaspoon sesame oil

• 3/4 teaspoon salt

• 1/8 teaspoon sugar

• 1/8 teaspoon white pepper

• Cornstarch slurry: Use a ratio of 1:2

  • 2 tablespoons cornstarch, 4 tablespoons water

• 3 eggs 

• 1 scallion

Optional:

• 1/4 teaspoon MSG (increase to personal preference)

• 1/2 teaspoon turmeric (gives the yellow coloring to the soup)

Prep before Cooking:

• Beat the eggs in a small bowl until you get an even consistency and the egg yolk is completely liquified.

• Dice, chop, or cut the scallion to your liking.

• Have the 1/2 cup of corn ready in a measuring cup or bowl on the side.

Instructions:

1. Bring the chicken stock to a simmer. Stir in the sesame oil, salt, sugar, and white pepper.

1. 1. Add in the MSG and Turmeric at this stage if you would like.

2. Add the cornstarch slurry, making sure the cornstarch and water are mixed together very well. Stir the soup and drizzle the slurry continuously to avoid clumps of cornstarch.

3. Slowly drizzle in the eggs while continuously stirring the soup. The rate at which you drizzle the eggs determines how big the egg swirls will be in your soup.

4. Serve the soup in a bowl and top the dish with the scallions .