Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock/broth
  • 1 tablespoon fresh ginger
  • 1 teaspoon garlic powder
  • salt and pepper (to taste)
  • 2 tablespoons corn starch
  • 5 eggs
  • 1 cup frozen corn
  • 2 scallions (chopped)
  • 1 teaspoon toasted sesame oil

Instruction

  • Heat chicken stock (4 cups), ginger (1 tablespoon), garlic powder (1 teaspoon), and salt/pepper in a large pot on the stove until just boiling.
  • Turn heat down to low.
  • In a separate cup or container, make a cornstarch slurry: whisk together 1/2 cup of water with the corn starch (2 tablespoons) until smooth and no lumps remain. Set aside.
  • In a small bowl, preferably with a pouring spout, or pyrex measuring cup, beat the 5 eggs.
  • Stir the hot broth to create a slow swirl. While the broth is swirling, SLOWLY pour in the eggs.
  • Add the corn, scallions, and reserved cornstarch/broth mixture. Heat for 2-3 more minutes until thickened.
  • Stir in toasted sesame oil. Serve.