Easy Chinese Corn Soup

Ingredients:

• 2 cups chicken broth (or vegetable broth for a lighter version)
• 1 can (15 oz) creamed corn (or 1 cup fresh corn kernels, if available)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
• 1 egg, beaten
• 2 green onions, chopped (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Broth:
   • In a medium pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add Corn:
   • Stir in the creamed corn and corn kernels. Continue to simmer for about 5 minutes, allowing the flavors to meld.
3. Season the Soup:
   • Add the soy sauce and sesame oil. Stir to combine.
4. Thicken the Soup:
   • Stir in the cornstarch slurry (cornstarch mixed with water) gradually, while stirring the soup continuously. This will help thicken the soup. Allow it to simmer for another 2-3 minutes until the soup has thickened to your liking.
5. Add Egg:
   • Slowly pour the beaten egg into the soup in a thin stream while stirring gently. This will create egg ribbons in the soup. Let it cook for another minute.
6. Season to Taste:
   • Taste the soup and adjust the seasoning with salt and pepper if needed.
7. Serve:
   • Ladle the soup into bowls and garnish with chopped green onions if desired.