Egg and Corn Soup

 Ingredients:
2 eggs
1 1/2 cups of frozen corn (you can also use canned corn)


Seasoning:
4 cups of water
1 tsp of salt (can add more or less depending on personal preference)
2tbs of corn starch
2 tbs of sesame oil
scallions
white pepper


1. Bring 3 cups of water to a boil
2. Add 1 1/2 cups of corn to the pot and bring to a boil
3. Add 1 tsp of salt to the pot
4. In a small bowl, mix 2 tbs of corn starch and 1 cup of water
5.  When the pot has come to a boil, pour in the corn starch mix
6. Beat 2 eggs, pour the beaten eggs into the pot while gently stirring the soup
7. Immediately turn off the stove, and add 2 tbs of sesame oil (by immediately turning off the stove it makes the eggs light and fluffy)
8. Serve and Enjoy! (I like to add scallions to my soup, it adds flavor and color. For a little more flavor I also like to add white pepper...yumm)