Japanese Corn Soup Recipe - Cooking Index
Japanese Corn Soup Recipe - Cooking Index
| 3 cups | 711ml | Water |
| 1 1/2 | Chicken bouillon cubes | |
| 1 | Cream-style corn - (16 oz) | |
| 2 tablespoons | 30ml | Katakuri-ko - see * Note |
| (or substitute potato starch) | ||
| 2 | Eggs |
* Note: Katakuri-ko is a starch ground from the dried root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute.
In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add the creamed corn and bring to a boil again.
Dissolve the starch in water (1 part starch to 2 parts water) and stir mixture into the pot.
Beat the eggs. Add about 1 cup of the hot soup to the eggs to warm them, then return mixture to the pot.
Soup is ready when eggs are cooked and soup is thickened.
This recipe yields 4 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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