Creamed Corn & Egg Soup

Name: Creamed Corn & Egg Soup
Yield: 4 servings
Cuisine: British
Ingredients: 3 cups Chicken Stock *OR 3 cups Water & 2 teaspoons Asian Chicken Bouillon Powder; 1 small piece Ginger *grated; 4 tablespoons Sake (Rice Wine); 1 teaspoon Sesame Oil for flavour; 1 Canned Creamed Corn *400g; Salt & White Pepper; 1 tablespoon Potato Starch; 1 tablespoon Water; 1-2 Eggs *lightly whisked; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

Don’t buy instant cup soups. Try to make by yourself and find out it is actually easy to make. This is one of the quickest & easiest soups I know. Yet it is nutritious and surely warms you up. I sometimes add rice to it or pour this soup over rice. So delicious.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

3 cupsChicken Stock *OR 3 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1small piece Ginger *grated
4 tablespoonsSake (Rice Wine)
1 teaspoonSesame Oil for flavour
1Canned Creamed Corn *400g
Salt & White Pepper
1 tablespoonPotato Starch
1 tablespoonWater
1-2Eggs *lightly whisked
1Spring Onion *finely chopped

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Steps

1

Place Chicken Stock, Ginger, Sake and Sesame Oil in a large saucepan and bring to the boil over high heat. Season with Salt and White Pepper.
2

Add Creamed Corn and mix well, and bring back to the boil.
3

Place Potato Starch and Water in a small bowl and mix well. Then add the mixture to the hot soup and stir to thicken the soup.
4

Add Egg(s) slowly in a circular motion into the hot soup, gently stirring. When the egg is cooked, remove from the heat. Check the flavour and add extra Salt & White Pepper if required.
5

Add finely chopped Spring Onion. Sprinkle extra White Pepper over if you like and enjoy.