Corn, Vermicelli And Egg-thread Soup

By Jane Charlton

Cooking Corn, vermicelli and egg-thread soup step by step details? If you are looking cooking tips for Corn, vermicelli and egg-thread soup you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Just a few basic pantry and fresh ingredients are needed to make this creamy corn soup.

All you have to do is throw all your ingredients of Corn, Vermicelli And Egg-thread Soup

  1. 1L (4 cups) Massel chicken style liquid stock
  2. 1 x 310g can creamed corn
  3. 80g vermicelli noodles, broken into small pieces
  4. 4 green shallots, ends trimmed, thinly sliced
  5. 1 egg, lightly whisked

The instruction how to make Corn, Vermicelli And Egg-thread Soup

  1. Kids task: Combine the stock and creamed corn in a medium saucepan and bring to the boil over high heat. Add the vermicelli noodles and half the green shallots. Reduce heat to medium-low and simmer, stirring occasionally, for 4-5 minutes or until noodles soften.
  2. Gradually pour in the egg, whisking constantly with a fork. Ladle soup among serving bowls and sprinkle with the remaining shallot. Serve immediately.

Nutritions of Corn, Vermicelli And Egg-thread Soup

fatContent: 127.148 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent: 54 milligrams cholesterol

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