Taiwanese Corn Soup Recipe - Cooking with Fen & Lady First
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00:00 Ingredients
01:49 1. Tomato Prep: Cooking during Ingredient Preparation
02:39 2. Tips for Handling Corn Kernels
05:51 3. Soup Cooking Sequence
07:16 4. Final Flavor Touch
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❤️ Taiwanese Corn Soup Recipe - Cooking with Fen & Lady First
💛 Ingredients (Serves 5):
- Corn: 1.5 to 2 ears
- Meat(Pork or Chicken): 75g
- Eggs: 2
- Fish balls: 3
- Spring onions: 2-3 stalks
- Tomato: 1
- Water: 1500cc
- Cilantro: 2 sprigs (optional)
💛 **Seasonings**:
- Salt: = 2.5g
- Oil: 0.5 tablespoon
💛 **Main Tools**:
- Stainless steel Chinese wok
❤️Instructions:
*Step 1: Cooking Tomatoes During Preparation*
- Heat the stove, quarter the tomato without completely chopping it. Place the tomato quarters in boiling water and cook until the soup turns slightly yellow and red, releasing lycopene into the water. (Step 1 & 2 takes about 15 min.)
*Step 2: Tips for Processing Corn Kernels*
- Prepare two ears of corn, peel away the outer husks. Use a knife to cut the corn in half along the center of the kernels. Thinly slice a layer along the surface and then cut down to the bottom of the corn kernels. This effectively divides each kernel into four parts, releasing the sweetness of the corn. Scrape off any remaining corn residue near the cob using the back of the knife.
*Step 3: Soup Cooking Sequence*
1. Pour approximately 1500cc of water into the pot/wok and bring it to a boil.
2. Add the processed corn kernels.
3. Add a small amount of olive oil and 1.5g of salt to the soup. And add diced meat to the soup.
4. Add fish balls, then slowly add the beaten eggs, waiting for them to cook.
5. Finally, add two stalks of spring onions and cilantro, then turn off the heat.
(Step 3 takes about 3 min.)
*Step 4: Final Seasoning*
- Adjust the salt to your preferred level of saltiness. We used approximately 2.5g of salt throughout the entire process. Enjoy this delicious and nutritious Taiwanese corn soup!
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