Description
Silky egg drop soup with sweet corn, kani crab sticks, chicken broth and scallions for a comforting Filipino-Chinese style dish.
Ingredients
Units Scale
- 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
- Bring chicken broth to a boil in a saucepan and season with salt and pepper.
- Add corn and white parts of spring onions. Simmer for 5 minutes.
- Add cornstarch slurry and stir until the soup thickens slightly. Simmer for another 5 minutes.
- Add kani and green spring onions. Simmer briefly for 30 seconds.
- Turn off heat. Slowly pour in beaten eggs while stirring gently to create ribbons.
- Let sit for 10 seconds, then stir lightly.
- Adjust seasoning and serve hot.