Miso Egg Drop Soup with Corn

Ingredients

• 2 slices ginger
• 2 1/2 tablespoons miso paste ((white or yellow miso))
• 4 cups low sodium chicken broth (or vegetable broth)
• 2 cups corn ((frozen or fresh))
• 2 eggs
• salt to taste
• 3 tablespoons corn starch ((or potato starch))
• 4 tablespoons cold water
• optional a few drops of sesame oil
• optional green onions (chopped)

Instructions

1. 1

   Slice 2 slices ginger and set aside.

2. 2

   Set the stove the medium heat.

3. 3

   In a pot, add 4 cups low sodium chicken broth and bring it to a boil.

4. 4

   Once the chicken broth starts to boil, adjust the heat to medium-low and add in 2 slices ginger, and 2 cups corn.

5. 5

   Add in 2 ½ tablespoons miso paste and stir the soup a few times to dissolve it.

6. 6

   Let it simmer for 10 minutes on a low simmer.

7. 7

   --- Thicken the Soup with a Cornstarch Slurry ---

8. 8

   After 10 minutes of simmering, bring the heat back up to medium heat.

9. 9

   In a small bowl, mix together 3 tablespoons corn starch with 4 tablespoons cold water.

10. 10

    Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.

11. 11

    --- Make the Egg Ribbons ---

12. 12

    In the same bowl, you used to make the cornstarch slurry, beat 2 eggs with a fork or chopsticks until they are well mixed.

13. 13

    Once the soup has come to a simmer again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat.

14. 14

    Slowly add the egg mixture in while continuing to stir. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.**Do not use a whisk to do this step. Use chopsticks or a wooden spoon to gently mix the egg mixture into the soup.

15. 15

    (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor

16. 16

    Find the ginger slices, and discard them before serving.

17. 17

    Enjoy!