Fluffy Egg Drop Soup with Corn & Onion

• 1 as much (to taste) Frozen sweet corn kernels
• 1/2 medium Onion
• 1 Egg
• 4 tsp per 600 ml Chicken stock granules
• 1 to 2 teaspoons Mentsuyu
• 1 Katakuriko slurry

1. Cut the onion into 1 cm wide wedges, then cut in half.
2. Put the onion and corn in a pan.
3. Add the chicken soup stock granules and simmer until the onion is translucent.
4. If you have some mentsuyu sauce add a little to bring the flavors together.
5. Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).
6. Beat the egg well to break up the egg white.
7. The key is to add 1 tablespoon of water.
8. Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle.
9. Don't mix it right away!
10. When the egg is fluffy it's done.
11. It's important not to overcook this.

much, onion, egg, chicken, mentsuyu, slurry

Taken from cookpad.com/us/recipes/167959-fluffy-egg-drop-soup-with-corn-onion (may not work)