Corn. Drop. Soup.
It’s crazy how food can hold memories, especially the ones you think are too small to remember. That’s what Corn Drop Soup is for me. I can never have it without thinking about my mom, my childhood, and that little moment in time.
It felt warm. It felt happy. And somehow it became this tiny memory that stayed just for me — kind of like this soup.
I hope you enjoy this recipe, whatever it means to you and however you found your way here. I’m just happy we have food to connect us to each other. :)
Recipe
Ingredients:
1 Can(s) Canned Corn w juice
1.5 Can(s) Chicken Stock (Can of Canned Corn as measurement)
1T Canola Oil
2 stalks Scallions (separate white from Green)
1 tsp Minced Garlic
3 TB Sugar
Salt to taste
Tiny splash Soy Sauce
2 tsp Chicken Boullion
3 Eggs
White Pepper to taste (optional)
Corn Starch Slurry—
2-3T Corn Starch
5T Water
Instructions:
Add in Canola oil on medium high. Add in minced garlic, and minced white parts of scallions. Sauté and add in your canned corn (w juice) and chicken stock.
Boil on medium high for 10 mins and add in sugar, chicken Bouillon and a splash of soy sauce. Taste may vary, do add salt to taste.
Once the seasonings are incorporated, slowly add in your corn starch slurry. Make sure to stir as you add to prevent the soup from clumping up.
Once the soup is thickened, bring it down to medium or a low boil and swirl in your wicked eggs. Until it gives you ribbons. Slowly stir in until cooked.
Serve and garnish with the green parts of your scallions, white pepper and a tiny drizzle of roasted sesame oil.
Enjoy the the warmth and deliciousness :)
