Chinese Egg-drop Soup with Corn
cookpad.japan @cookpad_jp
I had just one ear of corn, so I made soup with it for my family.
Thicken just slightly with katakuriko. For 4 servings. Recipe by Nyanyadeko
Open in Cookpad AppCooking Instructions
- 1
Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
- 2
Scrape off the cooked corn kernels with a knife.
- 3
Put the water, soup stock granules and sake in a pot and bring to a boil. Add the corn kernels. Skim off surface scum. Season with salt and pepper.
- 4
Stir in the katakuriko dissolved in water. When the soup starts to bubble, add the beaten eggs through a slotted spoon.
- 5
Add the chopped leek and grated ginger, and turn off the heat. Ladle into bowls, scatter chopped green onions and it's done!
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