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We hope you got benefit from reading it, now let’s go back to chinese egg-drop soup with corn recipe. You can have chinese egg-drop soup with corn using 12 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Chinese Egg-drop Soup with Corn:
- Provide 1 Corn on the cob
- Use 2 Eggs
- Use 1 tbsp Chinese soup stock
- You need 800 ml Water
- Take 1 tbsp Sake
- You need 1/2 Japanese leek
- Take 1 dash Green onion
- Take 1 tsp Grated ginger
- Take 1 dash Salt
- Prepare 1 Pepper
- Take 1 tbsp Katakuriko
- Prepare 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!
I love eating corn no matter how it is cooked. It is cheap, delicious and available all year round. 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. Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup.
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