Egg drop soup with silky tofu and sweetcorn

• 1 l store-bought chicken broth
• 300 g silken tofucut into 2cm cubes
• 150 g frozen sweetcorn
• 2 large eggs
• 15 g fresh gingerfinely grated
• 1 tbs soy sauce
• 2 tsp rice vinegar
• 1 tbs cornstarchmixed with 2 tbs cold water to form a slurry
• 1 tsp toasted sesame oil
• 3 scallionsthinly sliced
• ½ tsp ground white pepper
• ½ tsp kosher salt

1. 1

   Pour the chicken broth into a large saucepan and add the grated ginger. Bring to a boil over high heat — you'll smell the ginger become fragrant as the broth starts to steam, about 3 minutes.

2. 2

   Add the frozen sweetcorn and soy sauce. Let the broth return to a gentle boil, about 1 minute, then gently slide in the silken tofu cubes. Reduce heat to medium-low and simmer for 2 minutes until the tofu is heated through and the corn is tender.

3. 3

   Give the cornstarch slurry a stir and pour it into the simmering soup while stirring gently. The broth will thicken slightly and turn glossy within about 30 seconds.

4. 4

   Crack both eggs into a small bowl and beat lightly with a fork. With the soup at a gentle simmer, slowly drizzle the eggs in a thin stream while using chopsticks or a fork to stir the surface in one direction. You'll see silky ribbons form immediately. Stop stirring and let them set for 10 seconds.

5. 5

   Remove the saucepan from the heat. Stir in the rice vinegar, toasted sesame oil, white pepper, and salt. Taste and adjust seasoning if needed. Ladle into bowls and scatter the sliced scallions over the top.

   Tip: Keeps in the fridge for up to 2 days. Reheat gently over low heat — avoid a hard boil or the tofu will break apart and the egg ribbons will turn tough.

• large saucepan (3-liter (3-quart))
• whisk
• cutting board
• knife

Per serving

Nutritional values are estimates only.