EGG DROP SOUP

This soup, so called for the method used to cook the eggs, hits all the right notes: warm, comforting, savoury and yet it still has a deliciously subtle sweetness. Found in many Chinese restaurants, it’s also particularly popular in Chinese takeaways across the world.

800ml (3½ cups) vegetable stock

1 x 420g (15oz) can creamed corn

2 tbsp cornflour (cornstarch) mixed with 4 tbsp water

2 eggs, beaten

1–2 tsp sesame oil

From the store cupboard

white pepper, to taste

½ tsp salt

Pour the vegetable stock into a medium saucepan and bring to the boil. Next add the creamed corn and return to the boil, before reducing to a gentle simmer and seasoning with white pepper and salt to taste.

Stir the cornflour mixture and then gradually add to the simmering soup, stirring constantly until you have reached the desired consistency. Turn the heat down to low and slowly pour in the beaten eggs, swirling and stirring the soup at the same time. Switch off the heat. Transfer the soup to serving bowls, add a drizzle of sesame oil and serve.