Chinese Egg-drop Soup with Corn

• 1 Corn on the cob
• 2 Eggs
• 1 tbsp Chinese soup stock
• 800 ml Water
• 1 tbsp Sake
• 1/2 Japanese leek
• 1 dash Green onion
• 1 tsp Grated ginger
• 1 dash Salt
• 1 Pepper
• 1 tbsp Katakuriko
• 2 tbsp Water (for the katakuriko)

1. Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
2. Scrape off the cooked corn kernels with a knife.
3. Put the water, soup stock granules and sake in a pot and bring to a boil.
4. Add the corn kernels.
5. Skim off surface scum.
6. Season with salt and pepper.
7. Stir in the katakuriko dissolved in water.
8. When the soup starts to bubble, add the beaten eggs through a slotted spoon.
9. Add the chopped leek and grated ginger, and turn off the heat.
10. Ladle into bowls, scatter chopped green onions and it's done!

eggs, chinese soup stock, water, sake, green onion, ginger, salt, pepper, katakuriko, water

Taken from cookpad.com/us/recipes/167986-chinese-egg-drop-soup-with-corn (may not work)