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We hope you got benefit from reading it, now let’s go back to fluffy egg drop soup with corn & onion recipe. You can cook fluffy egg drop soup with corn & onion using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Fluffy Egg Drop Soup with Corn & Onion:
- You need 1 as much (to taste) Frozen sweet corn kernels
- Use 1/2 medium Onion
- Provide 1 Egg
- Provide 4 tsp per 600 ml Chicken stock granules
- You need 1 to 2 teaspoons Mentsuyu
- Provide 1 Katakuriko slurry
Instructions to make Fluffy Egg Drop Soup with Corn & Onion:
- Cut the onion into 1 cm wide wedges, then cut in half.
- Put the onion and corn in a pan. Add the chicken soup stock granules and simmer until the onion is translucent. If you have some mentsuyu sauce add a little to bring the flavors together.
- Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).
- Beat the egg well to break up the egg white. The key is to add 1 tablespoon of water. Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle. Don't mix it right away!
- When the egg is fluffy it's done. It's important not to overcook this.
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