Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, oriental egg-drop sweet corn soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Oriental egg-drop sweet corn soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Oriental egg-drop sweet corn soup is something that I have loved my entire life.

Today we are going to reveal the secret on how to make the best Chinese Egg Drop Soup with Sweet Corn. It's totally how they make it in Chinese restaurants! 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 Another reason is that I want to keep the natural sweetness.

To begin with this recipe, we must prepare a few ingredients. You can have oriental egg-drop sweet corn soup using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Oriental egg-drop sweet corn soup:

1. Take 4 - corn cobs (boiled and shredded)
2. Take 2 L - eggs
3. Take 1/2 cup - cornstarch with 3/4 cup water (mixture)
4. Get 1/2 L - water
5. Make ready 1/2 Tsp - black pepper
6. Take 1/2 Tsp - salt
7. Make ready 1 - veggie/chicken Knorr cube
8. Take 2 tbsp - oyster sauce
9. Make ready 2 Tsp - sesame oil

Sweet corn soup, hot & sour soup are my favorite soups in the entire world. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two. Sweetcorn egg drop soup - a low-calorie vegetarian soup that's got plenty of fresh Chinese.

Instructions to make Oriental egg-drop sweet corn soup:

1. In a blender, mix water and shredded corn - blend for 6-8 seconds.
2. Transfer the corn and water mixture into a cooking pot. Add oyster sauce, sesame oil, black pepper. Stir.
3. Add in salt, and Knorr cube into the corn and water mixture. Stir to mix well then turn on high heat.
4. Keep stirring to mix well until it starts to slightly boil.
5. Add in the water and cornstarch mixture. Then stir as the soup starts to thicken.
6. When the soup is nice and lumpy, add in the 2 (slightly scrambled eggs). Stir while adding them in. Close the lid for 2 minutes on low heat. Taste. Optional: you may add more salt or chicken powder until you get your preferred taste.
7. Transfer to a serving bowl. Ready to serve. Enjoy!

And every single Saturday — like, we're talking nearly two. Sweetcorn egg drop soup - a low-calorie vegetarian soup that's got plenty of fresh Chinese. Luckily, the flavour of this sweetcorn egg drop soup is lovely. The base of the soup is a paste made from red. I added some ginger and onion to the sweet corn paste for extra flavour.

So that’s going to wrap it up with this special food oriental egg-drop sweet corn soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!