Egg Corn Soup

Instructions

1. 1

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced ginger, garlic, and chopped spring onion whites. Sauté for 60 seconds until fragrant, being careful not to brown them.

2. 2

   Pour in the vegetable broth, cream style corn, and sweet corn kernels. Stir to combine and bring the mixture to a gentle boil, which should take about 5 minutes.

3. 3

   Once boiling, add the light soy sauce, rice vinegar, white pepper powder, salt, and sugar. Stir well and reduce the heat to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.

4. 4

   In a small bowl, whisk the cornstarch with 1/4 cup of cold water until completely smooth to create a slurry. While stirring the soup continuously, slowly pour in the slurry. Continue to stir and cook for 1-2 minutes until the soup thickens to a silky consistency.

5. 5

   Reduce the heat to its lowest setting so the soup is barely simmering. While stirring the soup gently and continuously in a circular motion with a ladle, slowly pour the beaten eggs in a thin, steady stream from about 6 inches above the pot. The motion will create long, delicate ribbons. Turn off the heat immediately after the egg is added.

6. 6

   Ladle the hot soup into bowls. Garnish with freshly chopped spring onion greens and serve immediately.