Corn Soup With Ginger Recipe #338593
From The Best of Taiwanese Cuisine
by dicentra
15 min | 5 min prep
SERVES 4
- 1 (15 ounce) can creamed corn
- 1 quart chicken stock
- 1 tablespoon rice wine (optional)
- 1 teaspoon salt (to taste)
- 1/4 teaspoon ground pepper
- 1/2 cup minced ham
- 1/2 teaspoon minced fresh ginger
- 2 1/2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 beaten egg
- Bring the first 5 ingredients to a boil.
- Add the ham and ginger and bring back to a boil.
- Mix the cornstarch wtih the cold water until smooth.
- Add 3 tablespoons of the soup to the cornstarch mixture, then very gradually add that mixture to the soup, stirring constantly to prevent lumps.
- Reduce heat and rapidly stir in the beaten egg. Serve immediately.
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5 stars