In a pot, add water and consomme cubes and bring to a simmer.
When the cubes are dissolved, add the entire contents of the can. The canned corn is 425 g (265 g without liquid)
When the soup starts boiling, add the katakuriko slurry, stirring continuously.
Bring back to a boil and add the beaten eggs.
Stir lightly and turn off the heat.
Story Behind this Recipe
I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple.
Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture.