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Ingredients
- 1500 ml Water
- 7 Consomme soup stock cubes
- 1 large can Canned corn
- 4 Eggs
- 1 tbsp Katakuriko
- 1 tbsp Water
Method
- In a pot, add water and consomme cubes and bring to a simmer.
- When the cubes are dissolved, add the entire contents of the can.
- The canned corn is 425 g (265 g without liquid)
- When the soup starts boiling, add the katakuriko slurry, stirring continuously.
- Bring back to a boil and add the beaten eggs.
- Stir lightly and turn off the heat.
