1/2 Photos of Vegetarian Cream-Style Corn Soup (China)
Sydney Mike's Note:
This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.
My Private Note
Units: US | Metric
- 1Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
- 2Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
- 3Garnish, if you like, with the chopped cilantro & serve immediately.
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Nutritional Facts for Vegetarian Cream-Style Corn Soup (China)
Serving Size: 1 (169 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 156.2
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 1.1 g
- Cholesterol 93.0 mg
- Sodium 719.3 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 1.4 g
- Sugars 4.0 g
- Protein 5.8 g
The following items or measurements are not included: