Baby Corn And Egg Flower Soup

Serves:	4
Recipe Type:	Veg.
Calories Per Serving:	16
Preparation Time:	30 M
Cooking Time:	15 M
Difficulty:	Easy

Ingredients:

• 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

Cooking Instructions:

• 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.