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
Optional for serving: fresh sprouts, cilantro, sesame oil, a bit of hot pepper, or chili oil
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Instructions:
- Heat the oil in a large pot. Add half of the green onion and sauté for about 4 minutes over medium heat.
- Add the garlic, ginger, and corn, stir, and sauté for another 3–4 minutes.
- 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.
- 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.
- 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.
- 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).