Vegetarian Cream-Style Corn Soup (China)

This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons  corn oil
• 2  garlic cloves, slices
• 3  shallots, sliced
• 3  cups  vegetable stock
• 1  tablespoon  vegetarian fish sauce (or soy sauce)
• 1  tablespoon dry sherry
• 1 (15 ounce) can  creamed corn
• 2  eggs, lightly beaten
• 1⁄2 cup cilantro leaf, chopped (optional)

Directions

1. Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
2. Add 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.
3. Garnish, if you like, with the chopped cilantro & serve immediately.