My maternal grandmother and her friends developed this recipe after migrating to America with the intention of reproducing Eastern flavors with Western ingredients. Since then, it has been passed on to my mother and now to me. A variation on the traditional egg drop soup you’ll find at most Chinese restaurants, this recipe incorporates heartier ingredients such as cream of chicken (in place of cornstarch) and canned corn to create a creamier, richer flavor. The best part: It goes from stove to bowl in about 10 minutes.
I like to top it with green onions or cilantro for a fresh garnish, and will sometimes add chili pepper and/or sesame oil for an extra kick. No matter which direction you take it, this soup is perfect for the winter months or for helping a friend who’s feeling under the weather. —Yih-Jen Ku
In a medium-sized pot, mix together the cream of chicken, chicken broth, and 12 ounces of water (you can use the cream of chicken can as a measuring cup). Bring to a boil over medium-high heat.
Once the soup has come to a boil, add the can of corn, including the juice. Bring the soup back to a boil over medium-high heat.
While the soup comes back up to a boil, whisk the eggs plus 5 teaspoons of very cold water in a small separate bowl. Chop the scallions and set aside.
Bring the pot down to a simmer. While stirring the soup, slowly pour in the whisked eggs (continue stirring as you mix in the eggs; this is important). Stir until the eggs begin to flower. Add salt, to taste.
Serve warm in individual bowls and garnish with scallions.