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Corn, vermicelli and egg-thread soup
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Create rich and velvety corn soup with simple pantry and fresh ingredients.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 1 x 310g can creamed corn
  • 80g vermicelli noodles, broken into small pieces
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 egg, lightly whisked
Instructions:
  • In a medium saucepan, bring the stock and creamed corn to a boil over high heat. Stir in vermicelli noodles and half the green shallots. Simmer on medium-low heat for 4-5 minutes, stirring occasionally, until noodles soften.
  • While whisking constantly with a fork, slowly pour in the egg. Divide the soup into serving bowls and garnish with the rest of the shallot. Serve immediately.

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