Corn, vermicelli and egg-thread soup

Corn, vermicelli and egg-thread soup

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

The ingredient of Corn, vermicelli and egg-thread soup

  1. 1L (4 cups) Massel chicken style liquid growth
  2. 1 x 310g can creamed corn
  3. 80g vermicelli noodles, discontinuous 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: add together the stock and creamed corn in a medium saucepan and bring to the boil higher than high heat. go to the vermicelli noodles and half the green shallots. cut heat to medium-low and simmer, stirring occasionally, for 4-5 minutes or until noodles soften.
  2. Gradually pour in the egg, whisking for all time afterward a fork. Ladle soup in the middle of in the midst of serving bowls and sprinkle in the same way as the long-lasting shallot. relieve sustain immediately.

Nutritions of Corn, vermicelli and egg-thread soup

calories: 127.148 calories
fatContent: 3 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 19 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 5 grams protein
cholesterolContent: 54 milligrams cholesterol
sodiumContent: 1285.79 milligrams sodium

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