- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Just a few basic pantry and fresh ingredients are needed to make this creamy corn soup.
Ingredients
- 1L (4 cups) Massel chicken style liquid stock
- 1 x 310g can creamed corn
- 80g vermicelli noodles, broken into small pieces
- 4 green shallots, ends trimmed, thinly sliced
- 1 egg, lightly whisked
Method
- Step 1Kids’ 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.
- Step 2Gradually pour in the egg, whisking constantly with a fork. Ladle soup among serving bowls and sprinkle with the remaining shallot. Serve immediately.
Nutrition
532 kj
Energy
3g
Fat Total
1g
Saturated Fat
3g
Fibre
5g
Protein
54mg
Cholesterol
1285.79mg
Sodium
4g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the vermicelli noodles combined with the shallots as an accompaniment to stir-fries.
- Author: Jane Charlton
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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