Recipe: chicken egg-drop corn soup w/ sesame drizzle
serves 2–3 · 10 minutes · low-effort high-comfort
ingredients
1 can creamed corn
2 cups chicken broth
1 cup water
1 cup shredded cooked chicken
1 egg, lightly beaten
1 tbsp cornstarch + 2 tbsp water (optional thickener)
1 scallion, sliced
1–2 tbsp dou sesame oil (non-negotiable)
salt + white pepper to taste
optional chaos: a pinch of ginger, extra corn kernels, a sriracha ribbon, a whisper of snack oil.
instructions
1. build the base
combine broth, water, and creamed corn in a pot.
simmer gently. don’t let it boil like a drama queen.
2. add chicken
stir in shredded chicken. let it warm and relax into the broth.
3. thicken (optional, but elite)
add cornstarch slurry while stirring.
simmer until the soup looks glossy and slightly clingy.
4. egg-drop moment
reduce heat to low.
drizzle the beaten egg in a thin stream while stirring.
watch silky ribbons form like the universe finally cooperating.
5. season
salt. white pepper until you smell memories.
6. finish (the dou moment)
ladle into bowls.
scatter scallions.
drizzle dou sesame oil like you’re signing your name on a legal document.
this is the part where the soup becomes itself.
why it works
creamed corn makes the broth naturally velvety, no dairy required.
egg ribbons give it that restaurant softness you pretend you don’t crave.
dou sesame oil adds warmth, depth, nostalgia, and a little swagger.
it’s fast. like “i just got home and i’m already eating” fast.