Fluffy Egg Drop Soup with Corn & Onion

1. 1

   Cut the onion into 1 cm wide wedges, then cut in half.

2. 2

   Put the onion and corn in a pan.

3. 3

   Add the chicken soup stock granules and simmer until the onion is translucent.

4. 4

   If you have some mentsuyu sauce add a little to bring the flavors together.

5. 5

   Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).

6. 6

   Beat the egg well to break up the egg white.

7. 7

   The key is to add 1 tablespoon of water.

8. 8

   Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle.

9. 9

   Don't mix it right away!

10. 10

    When the egg is fluffy it's done.

11. 11

    It's important not to overcook this.

* Per serving · 4 servings · Values may vary.

No additional tips available.