Egg Drop Soup with Corn

There's nothing like a nice warm bowl of soup when you have a cold. During half time of the Rose Bowl game (Buckeyes won in case you haven't heard!) I made a pot of Egg Drop Soup with Corn. It's pretty basic so I winged the recipe.

Egg Drop Soup with Corn
6 cups of water
4 tablespoons of chicken bouillon (can use less sodium version)
1/4 tsp ground ginger
2 cloves minced garlic
1 can of corn (undrained)
6 additional tbs of water
3 tbs of cornstarch
3 eggs
soy sauce to taste

• Put the 6 cups of water, chicken bouillon, ginger and garlic into a pot and bring to a boil. As the water gets hot, it melts the garlic so it dissolves into the soup.
• Once it is boiling, turn it down to medium and add a can of corn, undrained.
• In a cup, mix together the 6 tbs of water with the 3 tbs of cornstarch. If you like it thicker add more cornstarch. If you like it thinner, use less. A 2 liquid to 1 cornstarch ratio works well to dissolve the cornstarch. Make sure it is mixed well because no one likes lumps.
  
• Add cornstarch slurry to pot and mix for a minute.
  
• At this point you can taste the soup and see if it needs any soy sauce. I find that with using regular chicken bouillon it is plenty salty.
  
• Now crack the 3 eggs into a separate cup and break the eggs as if making scrambled eggs. Once beaten, add to the pot. As you are adding the eggs, make sure to slowly stir in a figure 8 motion with the spoon so the eggs don't clump up into one blob. The figure 8 motion helps the egg form ribbons.

• Turn off heat and serve!
  

I've had this soup many times in Chinese restaurants and feel the corn adds another dimension to the dish. I'm all about texture in foods so the corn does this for me.