Ingredients
Equipment
Method
- Prepare the corn. Remove the husks and silk from the corn. Using a sharp knife, carefully cut the kernels from the cobs.
- Heat the broth. Add the chicken broth to a large pot and bring to a boil over high heat. Reduce the heat, add corn and simmer for about 5 minutes, allowing the corn to soften and the flavours to come together.
- Season the soup. Taste and add salt as needed.
- Thicken the broth. In a small bowl, whisk together the cornstarch and water until completely smooth. Slowly pour the slurry into the simmering soup while stirring continuously. Continue cooking for 1–2 minutes, until the broth becomes lightly thickened.
- Add the egg. Beat the egg in a small bowl. Reduce the soup to a gentle simmer. Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in one direction. The egg will cook almost immediately, forming soft, silky ribbons.
- Serve and garnish. Turn off the heat and ladle the soup into bowls and garnish with sliced green onions. Sprinkle with white pepper and serve hot.
Notes
Use a gentle simmer when adding the eggs. A rolling boil can break the egg into smaller pieces instead of creating pretty ribbons.
Pour the egg slowly. A thin stream gives you more delicate strands.
Stir gently in one direction. This helps create longer egg ribbons.
Whisk the cornstarch slurry immediately before using. Cornstarch settles quickly, so give it another stir before adding it to the soup.
Taste before adding salt. Chicken broth can vary significantly in saltiness.
Fresh corn is worth using when it's in season. The kernels add a lovely natural sweetness and a little bite to the soup.
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