BABYCORN AND EGG FLOWER SOUP

A thread made from eggs in the soup.

Preparation Time : 2 minutes

Cooking Time : 12 minutes

Ingredients

Babycorns 8-10 small Oil 1/2 tablespoon Garlic, chopped 2 cloves Spring onions, chopped 1 Vegetable stock 4 1/2 cups Corn kernels 2 tablespoons Sea salt to taste White pepper powder 1/4 teaspoon MSG 1/4 teaspoon Cornflour/ corn starch 2 tablespoons Egg white, whisked 1 Spring onion greens, chopped 1 stalk

Method

Chop six to eight babycorns and slice the remaining two.Heat oil in a wok on high heat. Add chopped garlic, chopped spring onion and chopped babycorns. Add one cup of vegetable stock and cook for two to three minutes. Add sweet corn kernels. Add remaining stock. Add sliced baby corn and bring it to a boil. Add salt, white pepper powder, MSG and mix. Add cornstarch dissolved in a one fourth cup of water. Mix and cook for a while. Add egg white spoon by spoon and keep stirring. Allow egg to rise on top. Sprinkle spring onion greens on top and serve hot.

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