This soup is easy to make and super yummy! I've been making a lot of salads lately these past summer weeks, so my stomach's been yearning for something different :) This soup surely highlights the sweetness of the fresh corn. It's great for a not so hot day, or slurp it slightly warm on a hot day. I actually doubled the recipe below - makes for great leftovers when you're lazy to cook. Note: I would make sure to add low-sodium vegetable broth, or alternatively, add additional water to your vegetable broth. You don't want the broth to overpower the sweetness of the corn.
1 ear of sweet corn, shucked, makes about 1 Cup
1 large garlic clove, minced
2 cups of water, or light vegetable broth
1 tablespoon cornstarch, mixed with 1/2 tablespoon of water
1 egg, beaten
1/4 teaspoon of white pepper
1 green onion, chopped (optional)
Makes 2-3 servings
1. In a pot, add the water/vegetable broth and garlic to a boil. Add the corn. Reduce heat.
2. Stir in the cornstarch.
3. Slowly pour the beaten egg while stirring the soup.
4. Turn off heat, taste and adjust seasoning with salt, soy sauce, or additional cornstarch mixture to adjust thickness of the soup.
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