Corn Soup, Chinese Style

Question: What are super-busy cooks looking for in a nutritious, fast-to-make soup?

Answer: It must be fast and easy to whip up!

This recipe takes only five minutes to prepare and 20 minutes to cook.

Kashrut Type: Parve or Meat

INGREDIENTS

2 large cans of canned corn (be sure to save the liquid)

handful of parsley, checked for bugs, and then chopped

black pepper

salt

2 teaspoons of chicken-flavored soup powder (parve) or 2 cups of chicken broth (meat)

1 ½  tablespoons of soy sauce

2 tablespoons of cornstarch

5 ½ cups of water

2 eggs, checked for blood, and then beaten

Garnish: green onions

PREPARATION

1. Put one box of canned corn (with its liquid) in a saucepan together with the canned liquids of the other box (without the corn).
2. Add water and grind partially until you see small pieces of corn.
3. Add the remaining corn (the second box), spices, parsley, and soy sauce.
4. Bring to a boil.
5. Mix cornstarch with half a cup of cold water, and then add to the saucepan.
6. Mix well and cook for another 7 minutes.
7. Transfer the beaten eggs to a bag. Poke a small hole at the end of the bag and drizzle the eggs into the boiling broth. Cook for another minute. Don’t be alarmed – the eggs add a lot to the soup and they are delicious!

You can sprinkle a little green onion when served.