Chinese Sweet Corn Soup
Servings 3
Ingredients
- 285 gm sweet corn kernels tin drained weight
- 3 cups water
- 2 chicken stock cubes
- 1 tsp sugar
- 1 tbsp corn flour diluted in 2 tbsp water
- 1 egg beaten
Instructions
- Pulse the sweet corn kernels in the blender a few times. Do not grind it completely, do leave some corn kernels for bites.
- Heat water in a pan. Add the blended kernels, chicken stock cubes and sugar and mix well.
- Cook for around 10 minutes on high heat.
- Add in the corn flour slurry and cook till thickened.
- Finally, pour in the egg from top and continuously stir. You will start seeing whitish floats of the egg. Cook for another minute.
- Switch off and serve warm with vinegar, chilli sauce and soya sauce!
Notes
1. Replace chicken stock cube with vegetable stock cube for a total vegetarian option.
2. I did not use salt at all, as the stock cubes have sufficient salt. Add the salt if you feel it is less.
3. Adjust the sugar as per your sweetness.
4. You can add more cornflour if you want the soup thicker. The proportion is 1 portion of cornflour for 2 portion of water.
2. I did not use salt at all, as the stock cubes have sufficient salt. Add the salt if you feel it is less.
3. Adjust the sugar as per your sweetness.
4. You can add more cornflour if you want the soup thicker. The proportion is 1 portion of cornflour for 2 portion of water.