Chinese Egg Drop Soup with Corn

1. 1 Bouillon cubes to taste
2. 2 Eggspack 10 pcs ≈ $1.89 2 pcs
3. 3 Canned sweet cornpack 340 g ≈ $1.00 70 g
4. 4 Starch 8 g
5. 5 Green onionspack 50 g ≈ $1.30 15 g
6. 6 Fresh ginger≈ $8.00 per kg 4 g
7. 7 Sesame oil 4 ml
8. 8 Soy sauce 8 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring 500 ml water to a boil, then add the chicken bouillon cube, grated ginger, and soy sauce.

2. Stir the cornstarch into 30 ml cold water and pour it into the boiling broth, stirring constantly.

3. Add the corn and cook for 2 minutes, until slightly thickened.

4. Beat the eggs² with a fork and pour them into the soup in a thin stream, stirring the broth in a circular motion.

5. Cook for 1 minute, until the eggs² set into thin ribbons.

6. Add the sesame oil and green⁵ onions, season with more salt if needed, and serve immediately.