Chinese Egg-drop Soup with Corn
Chinese Egg-drop Soup with Corn

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chinese egg-drop soup with corn. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chinese Egg-drop Soup with Corn is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chinese Egg-drop Soup with Corn is something which I have loved my entire life.

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 can achieve it.

The ingredients needed to make Chinese Egg-drop Soup with Corn:
  1. Take 1 Corn on the cob
  2. Take 2 Eggs
  3. Make ready 1 tbsp Chinese soup stock
  4. Take 800 ml Water
  5. Get 1 tbsp Sake
  6. Get 1/2 Japanese leek
  7. Prepare 1 dash Green onion
  8. Take 1 tsp Grated ginger
  9. Make ready 1 dash Salt
  10. Get 1 Pepper
  11. Take 1 tbsp Katakuriko
  12. Make ready 2 tbsp Water (for the katakuriko)
Instructions to make Chinese Egg-drop Soup with Corn:
  1. Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
  2. Scrape off the cooked corn kernels with a knife.
  3. 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.
  4. Stir in the katakuriko dissolved in water. When the soup starts to bubble, add the beaten eggs through a slotted spoon.
  5. 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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