Sweet Corn Egg Drop Soup- under 5 minutes.
2013-12-07- Cuisine: Chinese
- Course: Soup
- Skill Level: Beginner
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- Prep Time : 2m
- Cook Time : 3m
- Ready In : 5m
Winter has set in and my little fellow has ordered that I make him soups for tea!
I can’t argue there, because the cold weather does makes one desire to eat something warm constantly.
The rule is this- he demands it, I make it- whether he actually eats the soup or not is a completely different matter.
But it was nice, warm and satisfying. He loved it.
Try it, this recipe will get you a soup from hob to bowl in 5 minutes.
Ingredients
Sweet corn cream style- 1 tin
Cornflour/ plain flour- 2 tsp
Water to mix the corn flour – 5 tsp
Salt- to taste
Pepper powder- 1/4 tsp
Egg white- 1
Water- 1/2 cup
For serving:
Chillies in vinegar
Soya sauce
Chilli sauce
Method
Pour the contents of the tin into a pan. Mix in the water and cook for 3-4 minutes until hot.
In the meantime, separate the egg white and beat.
Add in the salt, pepper and soy sauce to the corn mixture in the pan.
In a bowl, mix the corn flour with water and add into the soup while stirring briskly.
While boiling, quickly add in the beaten egg white.
You will be amazed to see how the egg whites cook in seconds, transforming the bland looking sweetcorn mix with its little white flecks.
Serve hot with soya sauce, chilli vinegar and chilli sauce added to taste.
That looks excellent Vaishali! But I haven’t seen this Cream style corn here. Where did u get it? My mom used to make soup with that – tagging her here Maya Singh 🙂
Ritu, Thanks. I got it from the Chinese shop some time ago, when I’d been there with Yen.
GOOD TRY A SPECIAL WINDOW FOR COOKERY
Looks great Vaishali! When do u put the corn flour that u hv mentioned in the ingredients?
Deepika, Hi. Thanks. Have put that in.