Sunday, November 11, 2007

Corn and Ham Egg Drop Soup

My beautiful Bride loves hot soup, and also corn, when she saw this recipe in a Taiwanese cookbook, she knew she had to make it. We used mock ham, I am sure that you could use regular meat ham. It tasted quite delicious, something like Egg Drop soup (there's an art to making that soup, I would say, she just whisked the egg into the hot water) together with the sweetness of corn.

Corn and Ham Egg Drop Soup
1 can creamed corn (15 oz.)
1 quart vegetable stock
1 Tbsp rice wine
1 tsp salt
1/4 tsp ground white pepper
1 egg, beaten
1/2 cup minced ham
1-1/2 tsp minced fresh ginger
2-1/2 Tbsp cornstarch
3 Tbsp cold water

Add creamed corn, vegetable stock, rice wine and salt and pepper to a large pot, then bring to boil.

Add beaten egg to soup base, and whisk quickly, so that egg does not cook in one large lump.

Add ham and ginger and stir to combine.

Mix cornstarch with cold water, then stir into soup base to thicken.

Continue to cook until warmed through, one or two minutes.

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