Corn Soup

    20 minutes

    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.

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    Serves: 1 

    • 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

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium saucepan combine corn and water.
    2. Let simmer gently over medium heat for about 3 minutes. Stir in the Chinese wine, salt and white pepper to taste.
    3. Reduce the heat to low and pour the egg into soup in a steady stream whilst quickly stirring in one direction to form ribbons.
    4. Drizzle with sesame oil and garnish with spring onions.

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