Japanese Corn Soup
By: Anonymous
Published: Tuesday, February 23, 2010 - 12:46am

Ingredients




3 cups water
1 1/2 chicken bouillon cubes
1 can cream-style corn - (16 oz)
2 tablespoons katakuri-ko see * Note
(or substitute potato starch)
2 eggs

Preparation

1 * Note: Katakuri-ko is a starch ground from the dried root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute. 2 In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add the creamed corn and bring to a boil again. 3 Dissolve the starch in water (1 part starch to 2 parts water) and stir mixture into the pot. 4 Beat the eggs. Add about 1 cup of the hot soup to the eggs to warm them, then return mixture to the pot. 5 Soup is ready when eggs are cooked and soup is thickened. 6 This recipe yields 4 servings.