Chinese Prawn, Corn and Noodle Soup
An extremely easy yet enormously tasty soup with the unusual twist of an egg beaten in at the end forming strands in the broth like soup - add more noodles for a main course soup.
Preparation time: 5-10 minutes Quantity: Serves 4 Cooking time: 5-10 minutes
Ingredients
1/2 tablespoon sunflower oil
1 finely diced onion
2 cm grated ginger
1 clove crushed garlic
2 spring onions -shredded
1 tin of creamed sweetcorn
1/2 pint/ 300 ml tin water or stock
1/2 packet thin egg noodles (broken up a little)
60g /2 oz prawns- cooked
1 egg- beaten
Optional extras -
handful of beanshoots
1/2 carrot - finely shredded
or 30g sliced shitaki mushrooms
Method
- Sauté the onions in the oil, soft without colour
- Add the ginger and garlic
- Cook for a few seconds
- Add the half the spring onions, sweetcorn and water
- Bring to boil
- Add the noodles (uncooked are fine)
- Simmer for 4-5 minutes or until the noodles are soft
- Add the prawns
- Bring the soup to the boil again and add the beaten egg, whisking all the time until the egg turns in to strands
- Serve immediately garnished with a few spring onion tops