Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chinese egg-drop soup with corn. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chinese Egg-drop Soup with Corn is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Chinese Egg-drop Soup with Corn is something that I’ve loved my whole life. They’re fine and they look fantastic.
Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat.
To begin with this recipe, we have to first prepare a few components. You can cook chinese egg-drop soup with corn using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chinese Egg-drop Soup with Corn:
- Get 1 Corn on the cob
- Get 2 Eggs
- Take 1 tbsp Chinese soup stock
- Take 800 ml Water
- Prepare 1 tbsp Sake
- Get 1/2 Japanese leek
- Prepare 1 dash Green onion
- Take 1 tsp Grated ginger
- Make ready 1 dash Salt
- Take 1 Pepper
- Get 1 tbsp Katakuriko
- Take 2 tbsp Water (for the katakuriko)
I usually use it to boil soups such as this Chinese sweet corn soup (cooked in a thermal cooker) and Chinese sweet corn soup with chicken. This Chinese Corn Soup, also known as Egg Drop Soup, will blow your mind. It tastes just like what you get at Chinese restaurants As for this Chinese Corn soup? Well, it came from a friend of mine who has never been a fan of cooking.
Instructions to make Chinese Egg-drop Soup with Corn:
- Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
- Scrape off the cooked corn kernels with a knife.
- 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.
- Stir in the katakuriko dissolved in water. When the soup starts to bubble, add the beaten eggs through a slotted spoon.
- Add the chopped leek and grated ginger, and turn off the heat. Ladle into bowls, scatter chopped green onions and it's done!
Loves the eating part, not so much a fan of the cooking part. 🙂. They key to this egg drop soup is the added flavor of sweet corn. Sweet young corn is my preference, but the season always seems to be early and short, hence, we usually use regular yellow corn, which is less sweet but has the body and depth of flavor for making a really flavorful soup. Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday.
So that is going to wrap this up with this exceptional food chinese egg-drop soup with corn recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
