Babycorn And Egg Flower Soup

Ingredients

• 4-5 small baby corn cobs, sliced  
• 1 egg 
• 1 spring onion with greens
• 2 tablespoons cornflour
• 1 tablespoon oil
• 2-3 garlic cloves, crushed
• 4½ cups vegetable stock
• 2 tablespoons sweetcorn kernels 
• ¼ teaspoon white pepper powder 
• ¼ teaspoon MSG 
• Salt to taste

Method

1. Finely chop the spring onion and slice the spring onion greens for garnish.  Mix the cornflour in half a cup of water.
2. Separate the egg white and keep aside the yolk to use elsewhere. Beat the egg white lightly and keep aside.
3. Heat the oil in a wok, add the garlic and stir-fry for half a minute. 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. Repeat till all the beaten egg white is used.
7. Garnish with the reserved spring onion greens and serve hot.

Nutrition Info