Chinese Corn Soup

My spin on a classic Chinese dish.

Ingredients

• White pepper, to taste
• 1 tsp soy sauce, plus more to taste
• Sesame oil, to taste
• Green onions, for garnish
• Stock concentrate or bouillon for 500 mL water
• 2 eggs
• Silken tofu, to taste
• 500 g sweet corn
• 1 tbsp cornstarch

Instructions

• Create Soup Base: Bring 500 mL of water to a boil and add the stock concentrate or bouillon according to its instructions.
• Thicken: In a separate bowl, mix 2 tbsp water with 1 tbsp cornstarch. Add this slurry to the soup and stir; it should thicken slightly.
• Reduce heat to a simmer: Do it, then add 1 tsp soy sauce.
• Cook Eggs: In a separate bowl, beat two eggs. Once frothy, very slowly drizzle the eggs into the broth; they should form thin strands.
• Blitz Corn: Blitz one-quarter of the corn with a splash of water or liquid from the canned corn.
• Add Corn: Combine all the corn and add it to the soup.
• Add Tofu: Rip up your tofu and add an amount you prefer. For higher protein, obviously add more tofu.
• Garnish: Chop the green onions and add them to the soup with white pepper, sesame oil, and more soy sauce to taste.
• Serve to bai: We did it boys.