VEGETARIAN CREAM-STYLE CORN SOUP (CHINA)

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Vegetarian Cream-Style Corn Soup (China) image

This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.

Provided by Sydney Mike

Categories     Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons corn oil
2 garlic cloves, slices
3 shallots, sliced
3 cups vegetable stock
1 tablespoon vegetarian fish sauce (or soy sauce)
1 tablespoon dry sherry
1 (15 ounce) can creamed corn
2 eggs, lightly beaten
1/2 cup cilantro leaf, chopped (optional)

Steps:

  • Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
  • Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
  • Garnish, if you like, with the chopped cilantro & serve immediately.

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