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The ingredients needed to make Chinese Egg-drop Soup with Corn:
- You need 1 Corn on the cob
- You need 2 Eggs
- Get 1 tbsp Chinese soup stock
- You need 800 ml Water
- Prepare 1 tbsp Sake
- Prepare 1/2 Japanese leek
- You need 1 dash Green onion
- Prepare 1 tsp Grated ginger
- Prepare 1 dash Salt
- Prepare 1 Pepper
- Take 1 tbsp Katakuriko
- You need 2 tbsp Water (for the katakuriko)
Steps to make Chinese Egg-drop Soup with Corn:
- Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
- Scrape off the cooked corn kernels with a knife.
- 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.
- Stir in the katakuriko dissolved in water. When the soup starts to bubble, add the beaten eggs through a slotted spoon.
- Add the chopped leek and grated ginger, and turn off the heat. Ladle into bowls, scatter chopped green onions and it's done!
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