Sweet Corn Egg Drop Soup- under 5 minutes.

2013-12-07
  • 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

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Method

Pour the contents of the tin into a pan. Mix in the water and cook for 3-4 minutes until hot.

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In the meantime, separate the egg white and beat.

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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.

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While boiling, quickly add in the beaten egg white.

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You will be amazed to see how the egg whites cook in seconds, transforming the bland looking sweetcorn mix with its little white flecks.

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Serve hot with soya sauce, chilli vinegar and chilli sauce added to taste.

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