Easy 3-minute Egg Drop Soup with Fluffy Eggs

• 1 can *see notes below Canned corn (creamed corn)
• 400 ml Water
• 1 Egg
• 1 tbsp Chicken soup stock granules
• 1/2 tbsp Sesame oil
• 1 dash Black pepper

1. Add the canned corn and water to a pan and heat.
2. When it starts to boil, add the chicken stock granules and stir gently.
3. When it reaches a rapid boil, crack the egg and add it.
4. Gently stir it in.
5. When it's cooked, add sesame oil and black pepper.
6. It's done.
7. Adjust the amount of soup stock you need to match 2 cups of water according to your preference.
8. Speedy Trick Use the can from the canned corn to measure the water; you'll get the last of the corn doing this.
9. I used canned creamed corn that is sold in 435 g cans with one can's worth of water so it's quick to measure.
10. If the soup is too thick, adjust the consistency with water.
11. Easy in 3-minutes My Homemade Corn Potage

corn, water, egg, chicken soup stock granules, sesame oil, black pepper

Taken from cookpad.com/us/recipes/156192-easy-3-minute-egg-drop-soup-with-fluffy-eggs (may not work)