Corn and Kani Eggdrop Soup with Katsuobushi on top

Corn and Kani Eggdrop Soup with Kaysuobushi on top

1T Evoo

Ginger, thumb-size, smashed

Garlic, minced

5 fresh young sweet corn, grated

1L water

6 pcs Kani, shredded

1 med bellpepper, chopped

1t mushroom granules

1t black pepper

2T cornstarch dissolved in water

2 eggs, beaten

In a dutch oven, heat oil. Add smashed ginger to let its essence infuse in the oil. Add garlic. Let stand for 30seconds and stir. 

Add the shredded corn. Add 2T water to cook the corn covered. Remove the ginger.

Add the rest of water, let boil. Then put the kani and bellpepper. Put mushroom seasoning and black pepper. Stir. Add the cornstarch dissolved in water. Let boil. Lower the heat. 

Add the beaten egg in small quantity at a time, and stir each time. Continue until all eggs are added. Serve as main dish with toast or as soup for starter. Katsuobushi is used as garnish.

TIP

Add sesame oil at the end.

Instead of bellpepper, you may use chives or spring onions or leeks. Parsley can also be great to add and as garnish. 

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