This is a variation on another old Cantonese favorite, in this incarnation an adaptation of Meet the Chows' straightforward recipe. It's great as part of a set of dishes, a starter, or even on its own when you're short on time and not too crazy hungry. (A scoop of rice would no doubt help in that last scenario!) It's simple yet very moreish at the same time. Enjoy!
Corn 'n Egg Drop Soup
(2 servings*)
Ingredients
398ml / 14oz can of cream-style corn
1/2 can of water
2 teaspoons of bouillon powder**
Pinch of white pepper
Salt (to taste)
2 eggs (whisked)
*This is often (usually?) served as part of a set of dishes, but in a pinch it can make a light meal for two.
**Obviously use something vegetable-based if you're vegan or fasting, otherwise chicken bouillon works nicely.
Directions
1) Add the corn, water, bouillon, and white pepper to a small pot and bring to a boil, stirring occasionally.
2) Once the soup is boiling get a bit of a vortex going and slowly pour in the eggs. Once they're all in stir a bit to make sure nothing's sticking to the bottom of the pot, return to a boil briefly, and then remove from the heat.
3) Serve the soup as is, with a sprinkling of green onions to garnish, or as part of a set of dishes. Whatever you do, enjoy!
No comments:
Post a Comment