Egg drop soup Recipe | myfoodbook

Ingredients

• 2 teaspoons olive oil
• 2 teaspoons finely grated fresh ginger
• 1 garlic clove, crushed
• 1L (4 cups) reduced-salt chicken stock
• 2 fresh corn cobs, kernels removed
• 1 tablespoon salt-reduced soy sauce, plus extra to drizzle
• 2 teaspoons cornflour, mixed with 1 tablespoon cold water
• 4 eggs, lightly beaten
• Sliced shallots, to serve
• Sesame oil, to drizzle (optional)