School Lunch Style Egg Drop Soup

1. 1

   In a pot, add water and consomme cubes and bring to a simmer.

2. 2

   When the cubes are dissolved, add the entire contents of the can.

3. 3

   The canned corn is 425 g (265 g without liquid)

4. 4

   When the soup starts boiling, add the katakuriko slurry, stirring continuously.

5. 5

   Bring back to a boil and add the beaten eggs.

6. 6

   Stir lightly and turn off the heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.