Brighten your day with this quick, silky Sunny Corn Egg Drop Soup — comfort in a bowl! 🌞🍲

– Sweet corn kernels – 1 cup 🌽

– Chicken or vegetable broth – 4 cups 🍲

– Large eggs – 2 🥚

– Cornstarch – 1 tbsp (for slurry) 🌾

– Cold water – 2 tbsp (for slurry) 💧

– Soy sauce – 1 tbsp 🍶

– Sesame oil – 1 tsp 🥢

– Spring onion (scallion) – 2 stalks, chopped 🌿

– Salt – 1 tsp 🧂

– White pepper – 1/4 tsp 🌶️

1 Bring the broth to a gentle simmer in a pot over medium heat.

2 Add the sweet corn to the simmering broth and cook 2–3 minutes until heated through.

3 Mix cornstarch with cold water to make a smooth slurry, then stir it into the simmering soup to slightly thicken; cook 1 minute.

4 Beat the eggs lightly in a bowl.

5 Turn the heat to low and slowly drizzle the beaten eggs into the soup while stirring gently in one direction to form silky egg ribbons.

6 Season with soy sauce, salt, and white pepper; taste and adjust seasoning.

7 Drizzle sesame oil and stir once.

8 Ladle into bowls and garnish with chopped spring onion. Serve immediately.