This is a classic savory soup known for its delicate balance of flavors. The sweetness of the corn kernels pairs beautifully with the savory chicken broth, while the “egg drop” technique in step 7 creates beautiful, wispy ribbons that add both texture and protein. It is a smooth, translucent soup that feels sophisticated yet is incredibly simple to prepare.
Ingredients
2 cups chicken broth
3 tbsp extra fine YENE corn flour
½–1 cup shredded chicken
½ cup sweet corn
1 egg (optional)
Salt to taste
Black pepper (optional)
Instruction
Pour chicken broth into a pot.
Bring to a gentle simmer over medium heat.
Add shredded chicken and sweet corn.
Let it cook for 3–5 minutes.
In a small bowl, mix YENE corn flour with a little cold water and Stir until smooth.
Slowly pour the mixture into the pot while stirring and Continue stirring as the soup thickens.
Lightly beat the egg and slowly drizzle it into the soup while stirring gently.
