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“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.

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