A delightful twist on the classic Chinese corn soup, this recipe adds a creamy texture and enhanced flavor for a comforting meal.
In a saucepan, combine the chicken broth and half of the corn kernels. Bring to a gentle boil over medium heat.
Blending half of the corn kernels with the broth before heating can enhance the soup's creaminess.
In a small bowl, mix the cornstarch with water until smooth. Gradually add this mixture to the boiling soup, stirring constantly.
Ensure the cornstarch is fully dissolved in water to avoid lumps in the soup.
Reduce the heat to low and slowly pour the beaten eggs into the soup while stirring gently to create silky egg ribbons.
Pour the eggs in a thin stream while stirring to achieve the desired ribbon effect.
Add the remaining corn kernels to the soup and season with salt and white pepper. Simmer for another 2 minutes.
Taste the soup and adjust the seasoning as needed before serving.
Serve the soup hot, garnished with a sprinkle of chopped green onions or a drizzle of sesame oil for added flavor.
Serve immediately to enjoy the soup at its best temperature and texture.
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