Are you looking for recipe inspiration? Silky and Smooth Chinese-style Corn Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Silky and Smooth Chinese-style Corn Soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Silky and Smooth Chinese-style Corn Soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Silky and Smooth Chinese-style Corn Soup delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Silky and Smooth Chinese-style Corn Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Silky and Smooth Chinese-style Corn Soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Silky and Smooth Chinese-style Corn Soup using 9 ingredient type and 6 manufacturing steps. Here's how to make the dish.

I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup. When thickening the soup, I advice to make it rather runny in the beginning because you add beaten eggs towards the end. If it's too thick, then it gets too dense. Adjust the amount of creamed corn to your liking. I would say adding lots improves the flavor. Recipe by Channeruyumi

Ingredients and spices that need to be prepared to make Silky and Smooth Chinese-style Corn Soup:

1. 435 grams Canned creamed corn
2. 2 tsp Weipa
3. 2 1/2 cup Water
4. 1/2 tsp Salt
5. 1 dash Pepper
6. 1 tsp Katakuriko dissolved in double its amount of water
7. 2 Eggs
8. 3 slice Ham
9. 1/6 Japanese leek

Steps to make a Silky and Smooth Chinese-style Corn Soup

1

Add creamed corn, 3 cups of water, and Weipa into a pot over high heat.

2

Beat the eggs. Finely chop the ham and green onion.

3

When the pot comes to a simmer, turn down the heat to medium. Season with salt and pepper. Add katakuriko dissolved in water, and stir well to thicken.

4

Turn the heat to high. When it comes to a boil, drizzle in the egg by letting it trickle down on a chopstick. Make sure to pour in slowly and carefully. Stir it once. Turn the heat off when the egg floats to the top.

5

Add ham and green onion into the pot. Mix it once to finish.

6

Top with coriander leaves if you like The soup becomes somewhat Asian.