Super Simple Chinese Corn Soup

Name: Super Simple Chinese Corn Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 can Canned creamed corn (435 grams); 1 1/2 cans' worth Water (using the can from the corn to measure); 2 tsp Chinese soup stock (granulated); 2 tbsp Katakuriko; 1 Egg; 50 ml Water (for the katakuriko slurry)

cookpad.japan @cookpad_jp

When I'm making a Chinese side dish like gyoza or harumaki, I always make this.

Measuring all of the ingredients in the can from the canned corn gives you fewer dishes to wash.
Take care not to mix up the steps when adding the katakuriko to the water and also when adding the whisked egg.
Get your kids to help! Recipe by Rinoayu.

When I'm making a Chinese side dish like gyoza or harumaki, I always make this.

cookpad.japan @cookpad_jp

When I'm making a Chinese side dish like gyoza or harumaki, I always make this.

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Ingredients

4 servings

1 canCanned creamed corn (435 grams)
1 1/2cans' worth Water (using the can from the corn to measure)
2 tspChinese soup stock (granulated)
2 tbspKatakuriko
1Egg
50 mlWater (for the katakuriko slurry)

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Steps

1

Empty the can of corn into a sauce pan.
2

Fill the empty can with the instructed amount of water, and put the water in the pot, along with any corn remaining in the can. Turn on the heat.
3

Add the Chinese soup base.
4

Put the instructed amount of katakuriko and water into the empty can, mix together, and add to the saucepan.
5

Crack the egg into the empty can, and beat it.
6

Add the beaten egg to the sauce pan and it's done!