This deliciously healthy soup conjures up all sorts of childhood memories for me. I hope your connection to it as strong and wonderful as mine!
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1L chicken stock or broth
- 1 tsp finely grated ginger
- 1 clove garlic
- 1 cob corn, kernels cut from cob (as is, or minced in food processor)
- 1 tbsp tamari
- Sea salt, to taste
- 1 egg, beaten
- 2 spring onions, thinly sliced, to serve
- White pepper, to taste
-
- Optional Extras
- Chicken, cooked & diced or shredded
- Shiitake mushrooms, sliced
- 1 tsp cornflour, mixed with 2 tbsp water
- Coriander leaves, chopped
- Red chilli, finely sliced
Method
- In small pot, place broth, ginger, garlic and corn (plus optional chicken or mushrooms) and simmer gently for 5 mins.
- Stir in tamari and sea salt, taste and add more salt if required. If you would like a thicker soup, add cornflower mixture at this point and stir through well.
- With soup at slow simmer, stir to make whirlpool and slowly drizzle in egg so ribbons form.
- Serve with spring onion, white pepper (and optional coriander or red chilli).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
