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We hope you got insight from reading it, now let’s go back to creamed corn & egg soup recipe. To cook creamed corn & egg soup you need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Creamed Corn & Egg Soup:
- Prepare 3 cups Chicken Stock *OR 3 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
- Get 1 small piece Ginger *grated
- Use 4 tablespoons Sake (Rice Wine)
- Use 1 teaspoon Sesame Oil for flavour
- Provide 1 Canned Creamed Corn *400g
- Prepare Salt & White Pepper
- Take 1 tablespoon Potato Starch
- Prepare 1 tablespoon Water
- Prepare 1-2 Eggs *lightly whisked
- Use 1 Spring Onion *finely chopped
Instructions to make Creamed Corn & Egg Soup:
- Place Chicken Stock, Ginger, Sake and Sesame Oil in a large saucepan and bring to the boil over high heat. Season with Salt and White Pepper.
- Add Creamed Corn and mix well, and bring back to the boil.
- Place Potato Starch and Water in a small bowl and mix well. Then add the mixture to the hot soup and stir to thicken the soup.
- Add Egg(s) slowly in a circular motion into the hot soup, gently stirring. When the egg is cooked, remove from the heat. Check the flavour and add extra Salt & White Pepper if required.
- Add finely chopped Spring Onion. Sprinkle extra White Pepper over if you like and enjoy.
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