Corn, vermicelli & egg-thread soup

Posted by adm On October - 13 - 2011

How to cook Corn, vermicelli & egg-thread soup


  • 1L (4 cups) chicken strain
  • 1 x 310g can creamed maize
  • 80g vermicelli noodles, broken into small pieces
  • 4 green shallots, ends cut, thinly sliced
  • 1 egg, lightly whisked

How to:

  • Kids' tax: Combine the stock and creamed corn in a medium saucepan and bring to the boil over high warmth. Add the vermicelli noodles and half the green shallots. Reduce heat to medium-low and simmer, stirring occasionally, for 4-5 minutes or until noodles weaken.

  • Gradually pour in the egg, whisking constantly with a forking. Ladle soup among serving bowls and sprinkle with the remaining shallot. Serve immediately.

  • Leftovers: Use the vermicelli noodles combined with the shallots as an accompaniment to stir-fries.

  • Cooking time:15 min.

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