Sweet Corn Egg Drop Soup

Ingredients

• 1 tablespoon sesame seeds
• 3 cups + 1 tablespoon chicken or vegetable broth
• 2 tablespoons cornstarch
• 1 tablespoon freshly grated ginger
• 1 large clove garlic (minced)
• 1 cup sweet corn kernels
• 1 tablespoon extra virgin olive oil
• salt & pepper
• 2 eggs (whisked)
• 1/4 cup basil (chiffonade)
• chopped chives for garnish
• sesame oil for garnish

Instructions

1. 1

   Place the sesame seeds in a small skillet and toast until lightly browned over low heat. Set aside.

2. 2

   Mix the cornstarch and 1 tablespoon of broth in a small bowl, set aside.

3. 3

   Heat the olive oil in a medium saucepot over medium heat.

4. 4

   Once hot, add the ginger and garlic and cook for about 1 minute.

5. 5

   Add the broth and corn kernels, stir and bring to a boil.

6. 6

   Once boiling, reduce heat to medium and add the cornstarch mixture. Stir and cook for 5-7 minutes.

7. 7

   Turn the heat off, season with salt and pepper and then pour the whisked eggs in while slowly stirring the soup to create long strands.

8. 8

   Add the basil and gently stir.

9. 9

   Ladle the soup into serving bowls, top with the toasted sesame seeds, chives and a drizzle of sesame oil.