The sweetness of corn and onion is delicious in this lightly flavored soup. By thickening the sauce you can easily make a light and fluffy egg drop soup. You don't need a lot of ingredients so you save money too!! This has very little salt so it's healthy too.
Cut the onion into 1 cm wide wedges, then cut in half.
Put the onion and corn in a pan. Add the chicken soup stock granules and simmer until the onion is translucent. If you have some mentsuyu sauce add a little to bring the flavors together.
Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).
Beat the egg well to break up the egg white. The key is to add 1 tablespoon of water. Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle. Don't mix it right away!
When the egg is fluffy it's done.
It's important not to overcook this.
Story Behind this Recipe
I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too.
By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough.