Это предварительный просмотр рецепта "Japanese Corn Soup".

Рецепт Japanese Corn Soup
by Global Cookbook

Japanese Corn Soup
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  Порций: 4

Ингредиенты

  • 3 c. water
  • 1 1/2 x chicken bouillon cubes
  • 1 can cream-style corn - (16 ounce)
  • 2 Tbsp. katakuri-ko see * Note (or possibly substitute potato starch)
  • 2 x Large eggs

Инструкции

  1. Note: Katakuri-ko is a starch grnd from the dry root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute.
  2. In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add in the creamed corn and bring to a boil again.
  3. Dissolve the starch in water (1 part starch to 2 parts water) and stir mix into the pot.
  4. Beat the Large eggs. Add in about 1 c. of the warm soup to the Large eggs to hot them, then return mix to the pot.
  5. Soup is ready when Large eggs are cooked and soup is thickened.
  6. This recipe yields 4 servings.