Ingredients:
4c Vegetable (or Chicken) Stock
1/2c Water
2T Cornstarch
1t Ground White Pepper
1 1/2t Salt
1/4t Garlic Powder
1/2t Sesame Oil
1/4-1/3c Frozen Corn
1/4-1/3c Shredded Carrot
1/3c Green Onion
Directions:
1. In large pot, mix vegetable stock, water, cornstarch, garlic powder, salt, and pepper with whisk
2. Heat over high heat until boiling - be careful, the cornstarch may make this boil over, so don't go far
3. While soup is heating, break 3 eggs into a measuring cup with a spout. Beat eggs with a fork or whisk
4. Once soup is boiling, reduce heat to low. Stir soup in a circle with chopsticks, creating a "whirlpool" effect
5. Slowly add in eggs, continuing to stir. This will give you those thin egg ribbons that make egg drop soup!
6. Once all of the eggs have been added, add in the sesame oil, corn, carrot, and green onion
7. Turn heat up to medium, to ensure the vegetables are heated through (if you use fresh corn, you can leave the heat on low)
8. Garnish with fresh green onion and enjoy!
Makes approximately 5-6 cup sized servings
