Hearty and delicious egg drop soup (sometimes known as egg flower soup). This one has sweetcorn which adds texture and flavour.
Cornflour or starch paste is an ideal thickening agent in Chinese cooking. Simply mix 1 part of cornflour with 1 and 1/2 parts of cold water.
Mixing eggs with 1 tablespoon of water before pouring into the soup can help making smaller and smoother egg flowers in the soup.
This was wonderful, quick to make and tasted just how we remembered from the local Chinese Takeaway! Only downside was we doubled up on the ingredients for quantity and found it was too sweet. I assume it would have been too sweet with the normal portions. Might be worth skipping the sugar as the sweetcorn is naturally sweet. - 17 Jun 2017