Asian-Style Sweet Corn and Egg Soup

by Kate Mate (follow)
Kate Mate
Dinner (2274)      Lunch (1798)      Vegetarian (1517)      Asian (483)      Soup (256)      Corn (33)     
This is the choice they have as a soup of the day sometimes at work and I loved it so much I tried to make it at home. It's just as good and now I can have it anytime.

Bowl of soup
Asian style Sweet Corn and Egg Soup ready to eat

Preparation Time: 10 miniutes
Cooking Time: 10 minutes
Makes: 6 bowls of soup

4 cups of vegetable stock
1 large can of creamed corn
1/2 cup of corn kernels
2 eggs
2 tablespoons of soy sauce
1 white or brown onion

Slice onion very thinly.

Sliced onion
An onion slicer like this is great for very thinly sliced onion.

Sauté onion in a large soup pan until cooked, but not browned.
Add in the stock, soy sauce, creamed corn and corn
Simmer on low for 10 minutes.

Bowl of soup
Simmer on low for 10 minutes

Stir the soup and as it's circling the pan, crack one egg in.
Repeat process with the second egg.
Soup is now ready to serve.
As the soy sauce is a little salty, you only need to add pepper.
Garnish with fresh herbs and serve.

Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.