Go to any Chinese restaurant and you will find this corn egg drop soup recipe in the menu. Why restaurant love it is because of this 3 reasons
It is cheap.
A can of cream corn only cost RM3.20 and less. I have found some costing less than RM2.00
Restaurants can make 1 litre of soup or more from a can of 425g. They will priced it for tens of dollars more. Imagine the profit margin from this.
For us 1 litre of water is too much.
The ratio that we use is an equal amount of water to a can of cream corn and this measurement to us is just nice. Not too diluted and not too thick.
Restaurants also likes corn egg drop soup because it is so easy and super fast to prepare. We like it too so we always have two cans or more on standby. Great for lazy days when you want a fast soup dish.
The easiest and none fussy way to cook this soup at home is placing everything into a pot. Cream corn, egg, seasoning and the water.
However for us, we usually add one extra step when we are not too lazy of course, we prefer to fry our onion and garlic before adding the rest. This extra step will give the corn egg drop soup extra aroma and taste.
We also like to add some extra oomph to the soup by adding chicken stock. You can just add salts and pepper if you do not like too much MSG.
The third reason why restaurants will always have corn egg drop soup in their menu is because it is a very versatile soup dish.
We totally agree. We have tried adding every kind of meats, seafood and vegetables, it always turned out great! No wonder the restaurants love it right.
For us we made this soup into a full meal by adding rice noodle or vermicelli and turning it into a noodle soup instead. We call this corn egg drop fish ball noodle soup. It is incredibly tasty n fulfilling.
If you are interested watch next how we made cream corn soup made with fresh corn pluck from our own garden, just click the link below.
Comments
Post a Comment