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cantonese-corn-egg-drop-soup

I grew up eating this dish about once a week and thought it was something my mom invented because it was so simple yet so comforting. I found out as an adult that this is a classic Hong Konger dish though — here's my mom's version. While this soup is traditionally made with sliced chicken, you can also substitute it for white fish or omit the protein altogether for a lighter side dish. Note: if it's not corn season feel free to substitute the corn cobs for frozen sweet corn — you'll need about 1.5 cups.

Ingredients