Baby Corn And Egg Flower Soup Recipe

Baby Corn And Egg Flower Soup Recipe
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Baby Corn And Egg Flower Soup is an example of how Chinese can never go wrong with soups. Learn how to make/prepare Baby Corn & Egg Flower Soup by following this easy recipe.
Baby Corn And Egg Flower Soup Recipe
Preparation Time 30 Minutes
Cooking Time 15 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 4
Calories Per Serving 16
  • 4-5 small sized Baby Corn
  • 1 Spring Onion
  • 2-3 cloves Garlic
  • 2 tbsp Cornstarch
  • 1 tbsp Oil
  • 1 Egg
  • 4.5 cups Vegetable Stock
  • 2 tbsp Sweet Corn Kernels
  • ¼ tbsp White Pepper Powder
  • ¼ tbsp Ajinomoto
  • Salt to taste
How to make Baby Corn And Egg Flower Soup:
  • Wash and thinly slice baby corn and also wash, trim and chop the spring onion. Also keep some spring onion for garnishing.
  • Peel and crush the garlic.
  • Mix the cornstarch in half a cup of water.
  • Break the egg and remove the yolk from it. Beat the egg white lightly and keep it aside, for later use.
  • Heat oil in a pan and add crushed garlic and fry briefly. Also add chopped spring onion and cook for 2-3 minutes, on high heat.
  • Add thinly sliced baby corn and continue to cook for a minute.
  • Mix in vegetable stock, along with sweet corn kernels and bring it to a boil. Also add white pepper powder, ajinomoto and salt, according to your taste.
  • Add mixed cornstarch into the soup, stirring continuously. Bring it to boil and cook for a while.
  • Now, reduce the heat and pour a spoonful of beaten egg white into the simmering soup.
  • Let the egg white come up to the surface in the form of a white flower.
  • Repeat until all the beaten egg white is used. Garnish with the reserved spring onion greens.