Corn, vermicelli & egg-thread soup
On October - 13 - 2011
Ingredients:
- 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.