Corn Egg Drop Soup

http://dontsalt.blogspot.com/2017/12/corn-egg-drop-soup_20.html

Adapted from Kitchn

Soup Ingredients:

4 cups (32 ounces) NSA chicken stock/broth

1 tablespoon + 1 teaspoon cornstarch

2 large eggs

1-3 tsp low sodium soy sauce (I use Chinatown)

1 - 1 ¼ cup NSA corn, frozen and cooked or canned

Flavoring Extras: (use one or all)

Ginger: ½ -1 tsp fresh grated  or ¼ - ½ tsp dry ground, etc. (I use 1 cube Dorot ginger)

Ground white pepper (just a few pinches)

5 Spice Powder (just a few pinches)

Toasted sesame oil (just a few drops)

Hot chili oil (just a few drops)

½ cup frozen peas and carrots

Soup Extras: (use one or all)

½  block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces

8 ounces mushrooms, thinly sliced

1 bunch baby bok choy, thinly sliced

4 green onions/scallions, thinly sliced

Water chestnuts, sliced

Chicken, cooked and finely chopped or shredded


Toppings:

Thinly sliced green onions/scallions

Toasted sesame oil

Hot chili oil

Ground white pepper

Sesame seeds (white or black)

If desired, puree ½ cup of corn. Set aside all the corn and add with the soup extras.


Heat the NSA stock/broth over medium-high heat. Add all the flavoring extras you’ve chosen to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. If using frozen peas and carrots, cook them with the stock and flavorings.


Add any soup extras to the stock and simmer for another five minutes. Save some scallions for sprinkling on top of the soup at the end.


Remove about ¼ cup stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. Let simmer over medium heat for a couple of minutes. The soup will begin to thicken a bit.


Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure the soup is at a slow simmer.


Use a large spoon or ladle to gently stir the soup in one direction. Slowly drizzle the egg mixture through the tines of a fork. Let the soup stand for 10 - 15 seconds, then stir gently to break up the egg to desired size.


Serve sprinkled with thinly sliced scallions.