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Ingredientes
- 3 c. water
- 1 1/2 x chicken bouillon cubes
- 1 can cream-style corn - (16 ounce)
- 2 Tbsp. katakuri-ko see * Note (or possibly substitute potato starch)
- 2 x Large eggs
Direcciones
- * Note: Katakuri-ko is a starch grnd from the dry root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute.
- In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add in the creamed corn and bring to a boil again.
- Dissolve the starch in water (1 part starch to 2 parts water) and stir mix into the pot.
- Beat the Large eggs. Add in about 1 c. of the warm soup to the Large eggs to hot them, then return mix to the pot.
- Soup is ready when Large eggs are cooked and soup is thickened.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 31 | 23% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 671mg | 28% |
| Potassium 272mg | 8% |
| Total Carbs 22.38g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.34g | 3% |
| Protein 7.01g | 11% |
