Be the first to make this!
This is a quick and easy soup using a tin of creamy corn, egg and a few flavourings to create an Asian style corn soup.
1 (400g) tin cream of corn
1/2 tin water or chicken stock
1 teaspoon Chinese wine or dry sherry
1 pinch salt and white pepper, to taste
1 egg, lightly whisked
1/4 teaspoon sesame oil
1/2 spring onion, finely diced for garnish
- In a medium saucepan combine corn and water.
- Let simmer gently over medium heat for about 3 minutes. Stir in the Chinese wine, salt and white pepper to taste.
- Reduce the heat to low and pour the egg into soup in a steady stream whilst quickly stirring in one direction to form ribbons.
- Drizzle with sesame oil and garnish with spring onions.
Write a review
Click on stars to rate