Recipe of Super Quick Homemade Oriental egg-drop sweet corn soup
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Easiest Way to Make Favorite Oriental egg-drop sweet corn soup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Oriental egg-drop sweet corn soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oriental egg-drop sweet corn soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oriental egg-drop sweet corn soup is 8-10 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Oriental egg-drop sweet corn soup estimated approx 20-30mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Oriental egg-drop sweet corn soup using 9 ingredients and 7 steps. Here is how you can achieve it.
Typically found in any Chinese restaurant in different variations (examples: corn crab soup, chicken corn soup, etc.) but this dish is widely spread because of greater distribution around the globe.
Corn soup is a great appetiser or snack, it also goes perfectly with any meal of the day.
Ingredients and spices that need to be Make ready to make Oriental egg-drop sweet corn soup:
- 4 - corn cobs (boiled and shredded)
- 2 L - eggs
- 1/2 cup - cornstarch with 3/4 cup water (mixture)
- 1/2 L - water
- 1/2 Tsp - black pepper
- 1/2 Tsp - salt
- 1 - veggie/chicken Knorr cube
- 2 tbsp - oyster sauce
- 2 Tsp - sesame oil
Steps to make Oriental egg-drop sweet corn soup
- In a blender, mix water and shredded corn - blend for 6-8 seconds.
- Transfer the corn and water mixture into a cooking pot. Add oyster sauce, sesame oil, black pepper. Stir.
- Add in salt, and Knorr cube into the corn and water mixture. Stir to mix well then turn on high heat.
- Keep stirring to mix well until it starts to slightly boil.
- Add in the water and cornstarch mixture. Then stir as the soup starts to thicken.
- When the soup is nice and lumpy, add in the 2 (slightly scrambled eggs). Stir while adding them in. Close the lid for 2 minutes on low heat. Taste. Optional: you may add more salt or chicken powder until you get your preferred taste.
- Transfer to a serving bowl. Ready to serve. Enjoy!
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