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| Serves 4 |
| Sweet corn(cream style) |
1 can (240g) |
| Eggs |
2 |
| Stock |
4 cups |
| Ham |
1 slice |
| Chives |
5 |
| Salt |
2/3 teaspoon |
| Pepper |
Small amount |
| Sake |
1 tablespoon |
| Ginger juice |
2 teaspoons |
| Potato starch dissolved in water |
Potato starch |
1 tablespoon |
| Water |
2 tablespoons |
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１Beat the eggs in a bowl.
２Mince the ham.
３Cut the chives into thin rings.
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１Boil the stock, add the corn to it and bring to a boil. Skim the scum off the surface and season.。
２Stir in the potato starch dissolved in water to thicken the soup. Add the eggs while stirring the soup.
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Pour the soup into serving dishes and sprinkle the chives and ham over it.
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Tsuji Gourmet Academy | Recipes
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