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Corn Soup with Egg

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Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
This corn soup with egg is made with enoki mushrooms, vegetable bouillon, and egg. It’s an easy Japanese-style soup that comes together in just 10 minutes.
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Corn and egg soup served on a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • ½ fresh corn
  • ½ cup enoki mushrooms
  • 1 egg
  • 3 cups water
  • 1 tsp vegetable bouillon powder
  • salt and pepper, to taste

Instructions
 

  1. Prepare the ingredients: Cut the corn kernels off the cob. Trim the root end from the enoki mushrooms, then cut them into small pieces. Beat the egg in a small bowl.
  2. Simmer the soup: Add the enoki mushrooms, corn kernels, water, and vegetable bouillon powder to a pot. Place over medium heat and bring to a gentle boil, then lower the heat and cook for about 2 minutes.
  3. Add the egg: Slowly drizzle the beaten egg into the soup. Let it cook for about 1 minute, or until the egg is set.
  4. Season and serve: Taste the soup and season with salt and pepper as needed. Serve warm and enjoy!

Notes

  • Storage: Store leftover soup in an airtight container or glass jar in the refrigerator for up to 3 days.
     
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Nutrition

Serving: 1servingCalories: 29kcalCarbohydrates: 3gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: corn soup

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