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Chinese Egg-drop Soup with Corn

Chinese Egg-drop Soup with Corn

The popping texture of the corn kernels, the soft and fluffy egg drop, and the fragrance of the ginger are wonderful in this soup.

Ingredients: 4 servings

Corn on the cob
1
Eggs
2
Chinese soup stock
1 tablespoon
Water
4 cups - 800 ml
Sake
1 tablespoon
Japanese leek
1/2
Green onion
A small amount
Grated ginger
1 teaspoon
Salt
A small amount
Pepper
To taste
Katakuriko
1 tablespoon
Water (for the katakuriko)
2 tablespoons

Steps

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!

Story Behind this Recipe

I had just one ear of corn, so I made soup with it for my family.