Kani and Corn Egg Drop Soup

Ingredients for Kani and Corn Egg Drop Soup

• 6 cups chicken bone broth
• Salt, to taste
• Ground black pepper, to taste
• ½ cup sweet corn kernels
• ½ cup spring onions, sliced, white and green parts separated
• 2 tablespoons cornstarch mixed with water
• 4 kani (imitation crab sticks), shredded
• 4 eggs, beaten

How to cook Kani and Corn Egg Drop Soup

1. 1.Bring chicken bone broth to a boil and season with salt and black pepper.
2. 2.Add corn and white spring onion parts; simmer 5 minutes.
3. 3.Stir in cornstarch slurry until slightly thickened, then simmer 5 minutes.
4. 4.Add kani and green spring onions; simmer 30 seconds.
5. 5.Turn off heat and slowly pour in eggs while gently stirring. Rest 10 seconds, stir lightly, adjust seasoning, and serve.