Add the canned corn and water to a pan and heat. When it starts to boil, add the chicken stock granules and stir gently.
When it reaches a rapid boil, crack the egg and add it. Gently stir it in.
When it's cooked, add sesame oil and black pepper. It's done.
Adjust the amount of soup stock you need to match 2 cups of water according to your preference.
Speedy Trick Use the can from the canned corn to measure the water; you'll get the last of the corn doing this.
I used canned creamed corn that is sold in 435 g cans with one can's worth of water so it's quick to measure.
If the soup is too thick, adjust the consistency with water.
Easy in 3-minutes My Homemade Corn Potage Recipe ID: 724379
Story Behind this Recipe
This is the egg drop soup I created after many visits to a Chinese restaurant. This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request.
It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules.