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Corn and Enoki Mushroom Soup

Corn and Enoki Mushroom Soup
Preparation Time 30 minutes Servings 4 persons


100g Enoki mushrooms (remove roots and cut into sections)
120g Fresh corn kennel
100g Crab stick (diced)
2 Eggs (beaten)
1.5 litre Water


2 tbsp MAGGI Concentrated  Less Salt Chicken Stock
3 tbsp Potato starch (mixed with 2 tbsp water)
¼ tsp White pepper powder


1 stalk Coriander leaves (cut into sections)


1. Bring water to boil.
2. Add MAGGI Concentrated Less Salt Chicken Stock and stir well.
3. Add in Enoki mushrooms, fresh corn kennel and crab stick and stir boil for 5 minutes.
4. Pour in beaten egg and stir in potato starch mixture until soup thickens.
5. Sprinkle with white pepper powder and garnish with coriander leaves.
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