Chinese Cream-Style Corn Soup with Egg Ribbons

What you need

• 1 l (4 cups) chicken stock
• 400 g (14 oz can) cream-style sweetcorn, canned
• 3 slices fresh ginger, about 3 mm thick
• 2 tbsp cornstarch
• 3 large eggs, lightly beaten
• 2 scallions, thinly sliced
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper
• salt, to taste

Method

Restated from the original video

1. 1

   Put the stock, sweetcorn and ginger in a pot and bring to a simmer over medium heat. Cook, stirring now and then, for 8 min.

2. 2

   Stir the cornstarch with 4 tbsp cold water in a small bowl until smooth. Fish the ginger out of the soup and discard it.

3. 3

   Stir the cornstarch mixture again, pour it into the soup and stir until the soup turns glossy and thickens, about 1 min.

4. 4

   Turn the heat down to a gentle simmer. Stir the soup in one slow circle and pour the eggs in a thin stream from a height of about 20 cm (8 in).

5. 5

   Leave it still for 10 seconds so the ribbons set, then stir once, gently.

6. 6

   Season with the white pepper and salt, then stir in the sesame oil.

7. 7

   Ladle into bowls and sprinkle with the scallions.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.