One of the first recipes we ever made for YouTube was Chicken and Sweetcorn Soup.
While it’s one of those dishes that’s on every Chinese restaurant menu, that’s not what we associate it with. For us it was something we had at home, whipped up at Mom’s request. During the winter months we sold it in the market in Styrofoam cups, the steam from the bubbling cauldron of liquid gold tempted our customers to part with their $1.20. I even made it for my first real boyfriend, hoping to improve on the takeout version his mom would religiously fill their freezer with.
Admittedly, Egg Drop Soup was never our thing. The chicken-studded corn-sweetened version always seemed more tempting. But when I made Egg Drop Soup for the first time in years, it made perfect sense why it’s known and loved all over the world.
The silky egg ribbons, suspended in each spoon, are the star of the show. Just follow our tips to get perfectly delicate egg vines. Good ingredients are worth looking for here: quality chicken stock (or vegetable stock, if you prefer), fresh golden eggs, and toasted pure (unmixed) sesame oil make all the difference. The best part is that the soup is incredibly easy to make and only takes 15 minutes of your time.
With that, I go back to the kitchen to prepare another batch. I doubt there’s anything left for the freezer.
