Tuesday, 12 April 2016

Egg Drop Corn Soup from Scratch

I bet we are all quite familiar with cooking corn soup from canned corns, no? This recipe is just how we would normally cook, except that I made it from scratch because I don't feel comfortable serving soup from canned corns to my tiny human just yet. Give this a try if you share the same concern. :D


1 corn on the cob, slice corns off the cob using a sharp knife
1 egg, beaten
2 slice ginger 
Some sesame oil


Bring water to a boil, add corn and ginger. Simmer over low fire for 15 minutes. Stir egg into soup at high fire. Season with salt and pepper if desired. Add a few drops of sesame oil to the soup when serving. 

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