Japanese Corn Soup

Photo: flickr user VirtualErn

Ingredients

3 cups water

1 can cream-style corn - (16 oz)

2 tablespoons katakuri-ko see * Note

* 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.

4.0 servings

Tuesday, February 23, 2010 - 12:46am

Anonymous