Corn Soup

Corn soup has been my favorite soup since as long as I can remember. I loved how my grandmother would cook it, with the wisps of egg white swirling on the bowl staring at me and inviting me to take a big heaping spoonful. She used to only make it during family gatherings, so it felt like a treat whenever we had it.

My aunt makes terrific corn soup too, and every person cooking it adds a different flair to it. This is my version of the soup, and nothing makes me feel better than a sip of this hot, steaming goodness on a cold winter day.

What you need:

• 3 pcs. chicken breast, boiled and shredded
• 1 can (14.75oz) Cream Style Corn
• around 5 cups of chicken broth
• 3 tbsp. rice wine
• 2 tbsp cornstarch diluted in 1/4 cup water
• 1 large egg
• chopped green onions
• hard boiled eggs (optional)
• salt and pepper to taste
• dash of sesame oil

What to do:

In a pot, bring to a boil the chicken broth, cream style corn and rice wine. Meanwhile, whisk the egg until frothy. Stir in the cornstarch mixture until smooth. Set aside.

When the broth is already boiling, add the meat and stir to make sure that the meat doesn't stick together. Lower the heat and simmer for about 5 minutes. Then bring the heat back up to medium and add in the egg mixture to the soup in a thin stream while stirring until well blended.

Taste and add salt and pepper according to your preference. Serve in soup bowls garnished with green onions, hard boiled egg and a splash of sesame oil.

Tips, Tricks and Tweaks:

1. Use ground pork or shredded crab meat if you don't like chicken. Make little meatballs if using ground pork.
2. Wash the green onions thoroughly, especially since you are gonna consume it raw.
3. Feel like it is too much egg? Skip the hard boiled eggs.