A corn soup guaranteed to be a smash hit

Enjoy an updated version of the corn soup with egg ribbons that's familiar to so many Israelis from yesteryears, with a crispy and refreshing finish of green onion and sprouts 

Ayelet Hirschman|
The second thing I do when arriving at a new home, whether in life or on vacation, is to prepare a pot of soup to create a sense of home. This time, it was corn soup that everyone loves.
Ingredients (8 servings):
  • 2 tablespoons canola or corn oil
  • 2/3 cup chopped green onion, including the white part (about 2 stalks)
  • 2 garlic cloves, peeled and sliced
  • 1 teaspoon grated ginger (can be frozen)
  • 800 grams frozen corn kernels (no need to defrost) or canned and drained corn, or 4 cups fresh kernels
  • 1 tablespoon honey or brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 5 cups (1 1/4 liters) strained vegetable broth or water
  • 2 eggs, beaten
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מרס תירס של איילת הירשמן
מרס תירס של איילת הירשמן
(Photo: Ayelet Hirschman)
Optional for serving: fresh sprouts, cilantro, sesame oil, a bit of hot pepper, or chili oil
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Instructions:

  1. Heat the oil in a large pot. Add half of the green onion and sauté for about 4 minutes over medium heat.
  2. Add the garlic, ginger, and corn, stir, and sauté for another 3–4 minutes.
  3. Add the honey (or sugar), soy sauce, sesame oil, salt, and pepper. Pour in the broth (or water), cover, and bring to a boil. Lower the heat and cook for another 10 minutes. Remove from the stove.
  4. Blend the soup (using an immersion blender or by transferring some of the solids into a food processor, blending, and returning to the pot). Return the blended soup to the stove, stir, and bring back to a boil.
  5. When the soup is boiling, add the beaten eggs in a thin stream, immediately stirring with a wooden spoon to separate them into strips. Cook for one more minute and turn off the heat. Add the remaining green onion.
  6. Serve into bowls, adding sprouts, cilantro, sesame oil, and chili or chili oil if desired. (The soup can be stored for up to 3 days in the refrigerator).
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