Pour the Step 1 mixture into a pot, and turn on the heat to medium. When it starts to boil, add Weipa, and dissolve.
Pour in katakuriko dissolved in water to thicken. Pour in the beaten egg, and mix. Sprinkle salt and pepper to taste, drizzle with sesame oil, then it's done.
It's thick, fluffy and delicious.
Story Behind this Recipe
The egg corn soup I had at a Chinese restaurant was delicious, so I tried to recreate it at home.
■If you don't have Wei-pa, you can substitute with Chinese soup stock. In that case, check the instruction on the package and decide the amount. ■When you are using canned creamed corn, you don't need to use a blender.