Babycorn And Egg Flower Soup

Babycorn soup topped with flowers made with egg white

New Update
Main Ingredients Babycorns, Eggs
Cuisine Chinese
Course Soups
Prep Time 6-10 minutes
Cook time 26-30 minutes
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Babycorn And Egg Flower Soup

  • 4-5 small Babycorns
  • 1 Eggs
  • 1 Spring onions with greens
  • 2 tablespoons Cornflour/ corn starch
  • 1 tablespoon Oil
  • 2 cloves Garlic,crushed
  • 4 1/2 cup Vegetable stock
  • 2 tablespoons Sweet corn kernels
  • 1/4 teaspoon White pepper powder
  • 1/4 teaspoon MSG
  • to taste Salt


  1. Finely chop the spring onion and slice the spring onion greens for garnish. Mix the cornflour in half a cup of water. Separate the egg white and keep aside the yolk to use elsewhere
  2. Beat the egg white lightly and keep aside. Heat the oil in a wok, add the garlic and stir-fry for half a minute.
  3. Add the spring onion and cook for two to three minutes on high heat. Add the babycorn cobs and continue to cook for a minute.
  4. Add the vegetable stock along with the sweetcorn kernels and bring it to a boil. Add the white pepper powder, MSG and salt.
  5. Stir in the cornflour mixture into the soup, stirring continuously. Bring it to a boil cook for one minute.
  6. Lower the heat, pour a spoonful of beaten egg white into the simmering soup and let it come up to the surface in the form of a white flower.
  7. Repeat till all the beaten egg white is used. Garnish with the reserved spring onion greens and serve hot.

Nutrition Info

Calories 418
Carbohydrates 39.3
Protein 13.2
Fat 23.1