This is one of the easiest soups to make and the ingredients are easy to find and pending your creativity, you can make it hearty and tasty for your kids.  My dad used to make this all the time and I still love it! 

There are as many versions of a Chinese-styled corn and egg drop soup as there are likely ABC soups!  This is a staple in lots of Cantonese cuisines, with a thinner consistency over an American Chinese version (which uses corn starch as a thickener).

It is also known as the “egg flower soup”, which I love!  Because the idea is that the egg drop flowers into the soup as you pour it in, giving it a beautiful non-uniform design inside the soup!

• 1 can of corn (creamed)

• 2 whole chicken eggs

• 1 L of water (or chicken broth)

• Salt and pepper to taste

Optional ingredients:

• 1/4 pound of ground meat (pork or chicken)
• 1 cup of frozen vegetables (peas, corn, carrots)

1. Boil water with can of creamed corn
2. In a separate bowl, crack open and scramble the chicken eggs
3. Add additional ingredients as necessary
4. When boiling, slowly stream in scrambled eggs while stirring soup
5. Boil for another 5 minutes
6. Serve, garnish, and enjoy!

Wolfberry Leaf with Egg Drop in Chicken Broth