Corn Egg Drop Soup

Ingredients

• 1 fresh sweet corn or canned sweet corn
• 2 middle sized eggs ( , whisked)
• 1/8 tsp. salt
• 2.5 cup clean water
• 2 tbsp. rock sugar (, to taste )
• 1 tbsp. cornstarch
• 2 tbsp. clean water

Instructions

1. 1

   Prepare a fresh sweet corn or purchase niblet from supermarket.

2. 2

   Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.

3. 3

   Add the left sweet corn with around 2 tablespoons of clean water in a food processor and blend until they turn into chunks

4. 4

   Transfer the blended corn, and the whole sweet corn to a pot, and add water. Cook for 4 minutes after the water boils. Add rock sugar if using and a very small pinch of salt.

5. 5

   Mix cornstarch with around 2 tablespoons of water. Stir well to avoid any bumps. Add the water starch to the soup. Bring to boiling again until the soup base become thick in texture.

6. 6

   Now, slow down the fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop slowly, gently, and continually. And in one direction. Serve hot.