Chinese Egg Drop Soup
about 2 oz
piece of ginger
+ 1 tsp cornstarch
a few drops sesame oil
In a saucepan or a pot, bring chicken broth to a boil together with bacon, oyster sauce, ginger and 1 whole scallion. Cook for about 10 minutes.
Strain the soup, add cooked corn.
In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Set aside.
In another small bowl, whisk the egg with 1 tsp cornstarch until there are no lumps. Slowly pour egg mixture into the boiling soup while stirring it with a spoon or chopsticks.
Pour cornstarch/water mixture into the soup, stirring, until you get the thickness you like.
Remove from heat.
Serve Chinese Egg Drop Soup sprinkled with chopped scallion and some
Easy Scallion Pancakes