Sweet Corn And Egg Soup

Name: Sweet Corn And Egg Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings cream-style corn; 4 servings cornstarch; 4 servings eggs; 4 servings salt; 4 servings scallions; 4 servings sesame oil; 4 servings soy sauce; 4 servings white pepper

Sweet Corn And Egg Soup is a gluten free, dairy free, and vegetarian soup. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 283 calories, 10g of protein, and 19g of fat. It can be enjoyed any time, but it is especially good for Autumn. A mixture of salt, cornstarch, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Remove cup of cool stock and slowly mix it with the cornstarch to make a smooth paste.

Ingredients you will need

Corn Starch

Stock

Add I teaspoon sesame oil and set this mixture aside.

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Sesame Oil

Beat the eggs lightly (they should not froth) and add the remaining I teaspoon sesame oil to it.

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Sesame Oil

Egg

Mix well and set aside.

Heat the remaining 3 cups stock in a 2- to 3-quart pot over a medium-high flame.

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Stock

Equipment you will use

Pot

When hot, add the corn, salt, pepper, and soy sauce.

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Soy Sauce

Pepper

Corn

Salt

Bring to a simmer and turn heat to low. Stir the cornstarch mixture and pour it into the hot stock. Stir and cook on low heat until the mixture thickens slightly.

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Corn Starch

Stock

Turn off the heat. Immediately pour in the egg mixture in a slow, steady stream, covering the entire surface of the soup with it. Stir gently.

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Soup