Don’t buy instant cup soups. Try to make by yourself and find out it is actually easy to make. This is one of the quickest & easiest soups I know. Yet it is nutritious and surely warms you up. I sometimes add rice to it or pour this soup over rice. So delicious…

Makes

4 Servings

Ingredients

3 cups Chicken Stock *OR 3 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1 small piece Ginger *grated
4 tablespoons Sake (Rice Wine)
1 teaspoon Sesame Oil for flavour
1 can (420g) Creamed Corn
Salt & White Pepper
1 tablespoon Potato Starch
1 tablespoon Water
1 to 2 Eggs *lightly whisked
1 Spring Onion *finely chopped

Method
  1. 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.
  2. Add Creamed Corn and mix well, and bring back to the boil.
  3. 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.
  4. 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.
  5. Add finely chopped Spring Onion. Sprinkle extra White Pepper over if you like and enjoy.