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Tomato with Sweet Corn Soup

½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
6 cups soup stock or water

¼ cup green peas
1 egg white
2 Tablespoons oil
2 teaspoons salt

Soup paste:
4 Tablespoons cornstarch

4 Tablespoons water


How to cook Tomato with Sweet Corn Soup :
  1. 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.
  2. 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.
  3. 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.                                                                                     source


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