Tomato with sweet corn soup
½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
¼ cup green peas
6 cups soup stock or water
2 Tablespoons oil
2 teaspoons salt
½ Tablespoon rice wine
1 egg white
4 Tablespoons water
4 Tablespoons cornstarch
Heat 2 Tablespoons of cooking oil in a wok. Pour in the rice wine and then 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.
Season with 2 teaspoons of salt. Then add the tomatoes. When it boils again, add the green peas, reduce the heat to low and pour in the cornstarch paste (remember to pre-mix the paste) slowly. Stir well until the soup thickens.
Beat the egg white and slowly pour it into the soup while carefully stirring the soup. Turn off the heat immediately. Pour in a soup bowl and serve.
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