Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chinese egg-drop soup with corn. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chinese Egg-drop Soup with Corn is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Chinese Egg-drop Soup with Corn is something which I’ve loved my entire life.
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. Today we are going to reveal the secret on how to make the best Chinese Egg Drop Soup with Sweet Corn.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare 1 Corn on the cob
- Get 2 Eggs
- Make ready 1 tbsp Chinese soup stock
- Take 800 ml Water
- Get 1 tbsp Sake
- Get 1/2 Japanese leek
- Get 1 dash Green onion
- Make ready 1 tsp Grated ginger
- Get 1 dash Salt
- Take 1 Pepper
- Prepare 1 tbsp Katakuriko
- Prepare 2 tbsp Water (for the katakuriko)
Which variety of corn you use for this special egg drop soup is a personal preference and depends on what you can find at your local markets. This Chinese Corn Soup, also known as Egg Drop Soup, will blow your mind. It tastes just like what you get at Chinese restaurants, is so fast to make and you don't even need to chop a single thing. As for this Chinese Corn soup?
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!
It tastes just like what you get at Chinese restaurants, is so fast to make and you don't even need to chop a single thing. As for this Chinese Corn soup? Well, it came from a friend of mine who has never been a fan of cooking. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two.
So that is going to wrap this up for this special food chinese egg-drop soup with corn recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
