Hi, I’m Elise. Today, we’re going to prepare chinese egg-drop soup with corn recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chinese Egg-drop Soup with Corn Recipe
Chinese Egg-drop Soup with Corn is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chinese Egg-drop Soup with Corn is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have chinese egg-drop soup with corn using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chinese Egg-drop Soup with Corn:
- Prepare 1 Corn on the cob
- Get 2 Eggs
- Prepare 1 tbsp Chinese soup stock
- Get 800 ml Water
- Prepare 1 tbsp Sake
- Prepare 1/2 Japanese leek
- Prepare 1 dash Green onion
- Make ready 1 tsp Grated ginger
- Make ready 1 dash Salt
- Take 1 Pepper
- Prepare 1 tbsp Katakuriko
- Take 2 tbsp Water (for the katakuriko)
Steps 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!
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