I made super yummy Chinese egg drop soup.

A mix of these two recipes:

https://thewoksoflife.com/egg-drop-soup/

https://thewoksoflife.com/chicken-corn-egg-drop-soup/

I didn’t add chicken, but did have the leftover chicken fat & juices from last nights chicken thighs. I added about half a teaspoon of MSG (because, flavour). I used about a cup of blitzed corn kernels.

It had a really good flavour and L in particularly loved it.

I will happily make versions of this again. A good changeup from our Roman egg drop soups. The cornflour texture to the soup is definitely different and really makes it have that Chinese soup feel / taste.