Another staple in my home: cream corn soup, Chinese style that is! It’s sweet, it’s savory and it will make you feel so much better when your lying in bed checking the clock to see if it’s time for your next pill cause your pain meds are wearing out. Oh the joy of having your wisdom teeth pulled ; )
But I’m loosing focus again. In fact I’m doing so much better now. Niws, this recipe is courtesy of my dear friend Celia (not a fake asian). She once made this for me while I was visiting and I, a lover of all things easy, was struck by it’s simplicity. Ever since that day I always have a can of cream corn in the pantry. You know for those lazy days when you need to feed yourself but can’t be bothered to put in any effort however you refuse to eat crap.Yes, this recipe is perfect for those days!
Oh yes, surprise it’s an egg drop soup. Don’t worry you can do it! All you need to do is swirl the soup while slowly pouring in the whisked egg. The little fluffy strings of egg will form automatically. And yes, it really is properly cooked, no salmonella danger here.
Time to get cooking ; )
Ingredients (serves 4)
1 can cream corn (about 400 g)
1 medium clove of garlic
1-2 vegetarian stock cubes
0.5 tsp tapioca flour
1 tsp cold water
1 egg, whisked
Place the garlic and cream corn in a soup pan add in 1.5 cans of water and bring to a boil.
Leave to simmer for another 10 minutes or until the garlic falls apart when poked.
Add in the stock cubes, some salt and pepper and to taste and leave to simmer for another 5 minutes.
Dissolve the tapioca flour in the cold water and add to the soup while stirring.
Bring to a boil again, you’ll notice the soup has thickened to a nice consistency.
Whilst stirring the soup, slowly pour in the egg and watch the pretty egg strings form.
Serve piping hot on its own or as a starter.
If you liked this recipe, be sure to check out my other recipes here.