Simple Corn Egg Soup

Total Time: 15 min
Prep: 5 min
Cook: 10 min
Serving: 2
Level: Easy

Ingredients:

2 tablespoons corn starch
3 cups chicken stock
1/2 can cream-style corn
1/2 can corn Kernels
1/2 teaspoon salt
Pinch of sugar
1 egg, beaten
4 tablespoons water

Methods:

1. Dissolve the corn starch in 4 tablespoons of water in a small bowl. Leave aside.
2. Put the chicken stock into a saucepan and bring it to a boil on medium heat.
3. Add both kinds of corn into the stock and stir thoroughly.
4. Add salt and sugar. Bring it back to a boil.
5. Stir the dissolved starch into the soup. Add a little at a time to the soup, stirring until it thickens.
6. Add the beaten egg a little at a time while the soup is boiling. Stir in large circular motions.
7. Once the egg has spread throughout the soup, turn off the heat.
8. Enjoy the hot soup!

What is the function of dissolved starch?