I usually like to make things from scratch but I also enjoy an instant recipe now and then for those lazy days. This tastes like egg drop soup and is perfect as an appetizer or snack. Enjoy!

In my opinion, the brand of canned food makes or breaks the dish (taste-wise) so try to be brand specific.

Chicken Corn and Egg Drop Soup – Instant

Ingredients:
Chicken Broth – 1 can (Swanson)
Cream Style Sweet Corn – 1 can (Green Giant)
Egg – 1
[optional] Cilantro, Salt, White Pepper, Sesame Oil and Sugar to taste

Directions:
1. Combine chicken broth and corn in pot and heat.
2. Beat egg and season with salt, white peper and sesame oil.
3. When soup comes to a boil, drop in egg mixture. Wait 5 second, then stir very gently. The egg will cook better this way.
4. Taste and season soup with salt and white pepper and/or sugar and sesame oil.
5. Top with chopped cilantro to serve. For more cilantro taste, you can also added some cilantro stalks in soup before it boils.