Cantonese Egg Flower Soup with Corn, Peas and Carrots (4 Servings)

Dice 57g carrot, prepare 57g each peas and corn, and thinly slice two green onions for optional garnish.

Bring 6 US cups (about 1.42L) water to a boil in a covered pot.

Beat three eggs with 1 tbsp water for about 20 seconds. Wash hands and tools after handling raw egg.

Add carrot, corn and peas to boiling water and simmer about three minutes until tender.

Stir 3 tbsp cornstarch into 5 tbsp cold water until smooth.

Stirring constantly, pour the starch slurry in gradually over about 30 seconds to lightly thicken the broth.

Reduce to a gentle simmer. Slowly stream eggs in for about 20 seconds while stirring to the bottom; heat about one minute more until egg ribbons are fully set and reach at least 71°C.

Turn off heat; stir in 1 tsp each salt and chicken bouillon. Add optional 1/8 tsp white pepper and 1/2 tsp sesame oil (original gives these to taste).

Divide among four bowls, optionally garnish with green onion and serve hot. Refrigerate leftovers within two hours at 4°C or colder and reheat to 74°C.