Ingredients:
1000 ml water or chicken stock
1 large piece boneless chicken breast,diced + 2 tbsp corn flour
1 can creamy sweet corn,400 ml
3 large eggs
1/2 block soft silken tofu,diced small
2 cubes chicken bouillon(omit if use chicken stock)
salt to taste
1 tbsp ground black /white pepper powder
1 stalk scallion,washed and cut
1:Heat water or chicken stock in a medium stock pot at high heat.When water or soup is rolling boil,add in diced chicken with corn four.Slowly use ladle to separate the chicken mixture,add in sweet corn and seasoning.
2:Crack all eggs in a bowl,lightly beat the eggs with fork.When soup rolling boil again add in the beaten eggs and diced tofu.Cook for another 1 minutes and removed from heat.
3:Dish soup into individual bowl and sprinkle with some scallion before serve warm.

12 comments :
Thanks for sharing, my kids will love this soup, will cook for them soon.
I love this corn soup with bean curd...and some dumplings to go with would be really wonderful.
Mmmm....this is yummy. Especially for our boys at home.
My three favorite soups are egg drop, chicken stew and corn chowder--and you've rolled them all into one!
This is one of my favorite soups, though I've not made it with tofu before. What a great idea!
This looks really healthy and simple.. I love it !!
I made a lot of such soup recently too! Really comforting and warming :)
This soup is just delicious! Your technique must be very good to get the egg 'strands' like this.
Thank you ladies for your kind words:)
I have an idea for tonight's dinner! It looks so good on a chilly day. Thanks, Lesley! :)
This is one of my favourites - and now I'll know how to make it :) Thanks for sharing!
Can you freeze this?
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