Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, chinese egg-drop soup with corn. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Chinese Egg-drop Soup with Corn is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chinese Egg-drop Soup with Corn is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have chinese egg-drop soup with corn using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Egg-drop Soup with Corn:
- Make ready 1 Corn on the cob
- Get 2 Eggs
- Get 1 tbsp Chinese soup stock
- Take 800 ml Water
- Make ready 1 tbsp Sake
- Take 1/2 Japanese leek
- Get 1 dash Green onion
- Take 1 tsp Grated ginger
- Make ready 1 dash Salt
- Get 1 Pepper
- Get 1 tbsp Katakuriko
- Get 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 it up for this special food chinese egg-drop soup with corn recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
