Cooking Instructions
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Step 1
In a small pot, add the
Fresh Ginger (2 slices)
,
Miso Paste (45 g)
,
Low-Sodium Chicken Broth (960 mL)
,
Salt (to taste)
, and
Frozen Corn Kernels (330 g)
and set the stove to medium heat and let it simmer for 10-15 minutes.
Step 2
Once 10-15 minutes has passed and the soup has come to a boil, combine the
Corn Starch (20 g)
and
Water (60 mL)
in a small bowl and mix well and pour it into the soup while stirring.
Step 3
In the same bowl you used to make the corn starch slurry, beat
Eggs (2)
with a fork until they are well mixed.
Step 4
Once the soup has come to a boil again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat and slowly add the egg mixture in while continuing to stir.
Step 5
Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
Step 6
Mix a few drops of
Sesame Oil (to taste)
into the soup for some additional sesame flavour. Garnish with
Scallions (to taste)
and enjoy!
