Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fluffy egg drop soup with corn & onion. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat. #SivaMadhu #Sweetcornsoup #Cookingwithkids #Eggdrop Having kids along and cooking looks more fun 😄 They surprised us by communicating and interacting with.

Fluffy Egg Drop Soup with Corn & Onion is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Fluffy Egg Drop Soup with Corn & Onion is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook fluffy egg drop soup with corn & onion using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fluffy Egg Drop Soup with Corn & Onion:

1. Make ready 1 as much (to taste) Frozen sweet corn kernels
2. Prepare 1/2 medium Onion
3. Prepare 1 Egg
4. Take 4 tsp per 600 ml Chicken stock granules
5. Prepare 1 to 2 teaspoons Mentsuyu
6. Prepare 1 Katakuriko slurry

Perfect on a cold winter day. I can never have enough of sweet corn soup. Sweet corn soup, hot & sour soup are my favorite soups in the entire world. Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants.

Steps to make Fluffy Egg Drop Soup with Corn & Onion:

1. Cut the onion into 1 cm wide wedges, then cut in half.
2. Put the onion and corn in a pan. Add the chicken soup stock granules and simmer until the onion is translucent. If you have some mentsuyu sauce add a little to bring the flavors together.
3. Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).
4. Beat the egg well to break up the egg white. The key is to add 1 tablespoon of water. Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle. Don't mix it right away!
5. When the egg is fluffy it's done. It's important not to overcook this.

As the egg cooks, it scatters into pretty and silky soft. Anyone who knows me will tell you that I absolutely adore a good bowl of egg drop soup. It was my favorite food in the whole entire world as a kid. Fluffy eggs in the soup look almost like ribbons. The Japanese name of this soup, 'Kakitama-jiru' (かきたま汁), does not translate to Egg Drop Soup.

So that’s going to wrap this up with this special food fluffy egg drop soup with corn & onion recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!