You will need:

• 1 can of creamed corn
• 2 eggs, beaten
• Sesame oil
• White pepper
• Salt
• Chicken stock (or chicken stock powder and water)

Instructions:

1. Add creamed corn to a pot and bring to a simmer.
2. Before tossing the can, use it as a measuring cup and add one can of water or chicken stock to the pot with creamed corn. If using water, add 1 tablespoon of chicken stock powder.
3. Increase heat to medium/medium-high and as the soup starts bubbling, slowly stream in the beaten egg on top of the areas where you see a bubbling (stream in a spoon’s worth at a time, not the whole amount) and stir to incorporate the eggs. This is how egg drop soup is made.
4. Once you have added all the egg, season with salt to taste.
5. When ready to serve, drizzle sesame oil on top and sprinkle on some white pepper.
6. Enjoy!