Description
This soup is very quick to prepare. Delicious, easy and at the same time hearty.
Ingredients
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Broth
3 cup
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Corn starch
2 Tbsp
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Ginger
1 tsp
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Garlic powder
0.25 tsp
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Chicken egg
2 piece
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Egg white
2 piece
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Sunflower oil
1 Tbsp
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Corn
0.25 cup
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Salt
1 tsp
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Black pepper
0.25 tsp
Cooking
Whisk together chicken stock (chilled or room temperature), cornstarch, ginger, and garlic powder. Heat over high heat and bring to a boil, stirring constantly. Add the sunflower oil Oleina.
Meanwhile, whisk together eggs and egg whites in a small bowl
Once the broth reaches a boil, remove from heat. Slowly pour beaten eggs into soup, stirring with a whisk in a circle to create egg ribbons.
Add corn and season with salt and pepper.
Serve immediately. Decorate with finely chopped greens of green onions.
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