Thursday, August 10, 2006

Corn and Tofu Soup

This is a simple and nice soup, which kids will like. But not for my boy. Sigh! He is one picky eater! He eats the corn-on-cob but not the corn removed from the cob. What logic does this make?

  • 1 cup of corn (either fresh or frozen)
  • 1 cup of silken tofu, cut into small cubes
  • 3 pieces dried scallop (optional)
  • Stock or water
  • 1 egg white
  • Corn starch mixture
  • Salt to taste

How to do it:
  1. Add corn, tofu and dried scallops in a pot of stock.
  2. Bring to boil.
  3. Add salt according to your taste.
  4. Thicken the soup with cornstarch mixture.
  5. Slowly add in one beaten egg white while stirring.
  6. Serve.

  • You can add in the egg yolk if you do not want to waste it. I would recommend you use stock instead of water. It taste better. If you are not so health conscious, you can use stock cube too.
  • Find those that do not contain MSG. For the stock, you can use 3 ears of corn to make the soup base or you can use chicken soup base.

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