Plain Corn Soup with Vegetables

Written by on 15 October 2009

Ingredients:
1/2 cup – canned creamed corn
6 cups – water
1 tbsp – ajinomotto
1 1/2 tbsps – cornflour
1 – egg, slightly beaten
1 handful – fine egg noodles
2 tbsps – each of shredded cabbage, bamboo shoots, mushrooms and French beans

Method

Put ajinomotto in water and bring to a boil, reduce heat and put in all the vegetables and boil for 5 mins, put in the corn and boil for 5 more mins.
In the meanwhile boil noodles according to the instructions on the box and drain.
Mix cornflour in 6 tbsps. water and add to the soup.
When soup thickens slightly, add the egg gradually stirring all the time.
Remove from heat and mix in noodles, serve piping hot.
This soup tastes delicious if soya sauce, chilli sauce and pickled or vinegar chillies are added to it before eating.