Ingredients for Vegetarian Cream Style Corn Soup China
- Corn Oil
- Garlic Cloves
- 1/4 cup shallots, finely chopped
- 4 cups vegetable stock
- 1 tablespoon soy sauce (or tamari for gluten-free) *replaces fish sauce*
- Dry Sherry
- Creamed Corn
- 2 large eggs, lightly beaten
- Cilantro Leaf
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How to Make Vegetarian Cream Style Corn Soup China
- Heat vegetable oil in a large saucepan over medium heat. Add minced garlic and chopped shallots; cook for 3-5 minutes, or until softened, stirring occasionally.
- Pour in vegetable stock and bring to a boil.
- Reduce heat to low. Stir in soy sauce (or tamari), white wine (if using), and corn.
- Slowly drizzle in the beaten eggs while stirring constantly to create thin ribbons of egg throughout the soup.
- Simmer for 2-3 minutes, or until heated through and the eggs are cooked.
- Garnish with fresh cilantro, if desired, and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
16g
Fat
5g
Carbs
8g
