“Chicken” Corn Soup

OK, this one is mine. Good enough “chicken” corn soup in maybe 15 minutes.

Ingredients:

• 1 L water
• 2 bouillon cubes: chicken, fake chicken, or veggie
• 500 ml frozen corn
• 1 egg

Directions:

• Start to boil the water in a pot.
• Add the bouillon cubes.
• Once the bouillon cubes have dissolved add the corn.
• Blend it all together with an immersion blender until there are only a few bits of recognizable corn left.
• Cover the pot and wait for the soup to boil.
• Beat the egg and pour it into the soup while stirring the soup.
• You can add soya sauce or sesame oil to the pot if you like or just let people add to their own bowls.

This is a reasonable facsimile of what you’d get from a restaurant that takes about as long to make as it does to boil 1L of water on your stove. You’re looking at maybe $1.50 in ingredients. This is Leila’s favourite soup but that might just be because she’s a kid.