Kani and Corn Egg Drop Soup

Ingredients

• 6 cups chicken bone broth
• salt, to taste
• ground black pepper, to taste
• 1/2 cup sweet corn kernels
• 1/2 cup spring onions, sliced (white and green parts separated)
• 2 tbsp cornstarch mixed with water
• 4 kani (imitation crab sticks), shredded
• 4 eggs, beaten

Instructions

1. 1

   Bring chicken broth to a boil in a saucepan and season with salt and pepper.

2. 2

   Add corn and white parts of spring onions. Simmer for 5 minutes.

3. 3

   Add cornstarch slurry and stir until the soup thickens slightly. Simmer for another 5 minutes.

4. 4

   Add kani and green spring onions. Simmer briefly for 30 seconds.

5. 5

   Turn off heat. Slowly pour in beaten eggs while stirring gently to create ribbons.

6. 6

   Let sit for 10 seconds, then stir lightly.

7. 7

   Adjust seasoning and serve hot.