Chinese sweet corn soup

The cold weather is here and I really enjoy hearty soups. Here’s a very quick and easy recipe. No sign of oil at all in this recipe. Enjoy!

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Ingredients:

I tin creamed corn

1 tin sweet corn (drained)

1 litre water

Salt & pepper to taste

1 egg

2 tablespoons chopped spring onions

1 chicken stock cube

Method:

Add stock cube to boiling water. Stir in the creamed corn and sweet corn. Season with salt & pepper according to taste. When almost done, break egg and run it through sieve, stirring continuously. You’ll see the egg turning into white strands.

Serve hot with a dash of soya & chilli sauce and garnish with spring onions. This soup tastes lovely when accompanied with spring rolls.

*When the stock is boiling you can add 250 grammes boneless chicken bits to make it more hearty. Boil the soup thoroughly until the chicken is properly cooked. 

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