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Corn Egg Drop Soup

Corn Egg Drop Soup

At Mister Jiu’s restaurant in San Francisco, Chinese classics get a seasonal spin based on California ingredients. Case in point, this rich summer corn soup studded with spinach, cilantro and squash blossoms. A scrambled egg dropped into the hot soup cooks into a lacy swirl.


6 Large Ears of Corn, yellow or white Water, as needed 5 Large Eggs 2 Tbsp (24 mL) Canola Oil ¼ cup (10 grams) Cilantro Leaves, thinly sliced 2 cups (60 grams) Spinach   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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