Corn and Enoki Mushroom Soup
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Ingredients
100g Enoki mushrooms (remove roots and cut into sections) |
120g Fresh corn kennel |
100g Crab stick (diced) |
2 Eggs (beaten) |
1.5 litre Water |
Seasoning
2 tbsp MAGGI Concentrated Less Salt Chicken Stock |
3 tbsp Potato starch (mixed with 2 tbsp water) |
¼ tsp White pepper powder |
Garnishing
1 stalk Coriander leaves (cut into sections) |
Method
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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