School Lunch Style Egg Drop Soup

• 1500 ml Water
• 7 Consomme soup stock cubes
• 1 large can Canned corn
• 4 Eggs
• 1 tbsp Katakuriko
• 1 tbsp Water

1. In a pot, add water and consomme cubes and bring to a simmer.
2. When the cubes are dissolved, add the entire contents of the can.
3. The canned corn is 425 g (265 g without liquid)
4. When the soup starts boiling, add the katakuriko slurry, stirring continuously.
5. Bring back to a boil and add the beaten eggs.
6. Stir lightly and turn off the heat.

water, cubes, corn, eggs, katakuriko, water

Taken from cookpad.com/us/recipes/158611-school-lunch-style-egg-drop-soup (may not work)