Egg Corn Clear Soup

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Soup has always been a healthy and quick dish to serve, using simple ingredients. The combination of soupy flavors makes soup one of the most favorite dishes for everyone who tastes it.

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It's been more than a month since my parents were lying ill, he had kidney problems, this began with increasing blood sugar. A month ago he dropped and was repeatedly hospitalized in the hospital. My father has had diabetes for decades, but over time he has recovered. And now the disease is back, and even now my father has experienced many changes from before. Starting from senile dementia, kidneys and even tightness, he has no appetite lately so I took the initiative to make this egg corn soup to balance protein consumption for him. This soup is indeed very simple, hopefully he likes it when I prepare it for the first time for him.

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Egg Corn Soup

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Egg corn soup is a seed soup that is processed from a combination of corn and wort, then given 1 egg in the soup. Now the use of complementary ingredients I just chopped it not much way to process so that dad likes it.
I deliberately did not make this dish spicy so that it can be enjoyed in good condition.

As for the vegetables themselves, I only used corn and carrots with a touch of green onions and celery. And the seasoning is just pieces of onion and a little salt and a pinch of broth powder for more savory results.

Here's a step-by-step preparation of my egg corn soup recipe.

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Ingredients

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2 small pieces of corn
½ bush carrot
1 egg
500 ml water
1 onion stem
1 celery leaf
1 clove shallot
2 cloves of garlic
¼ teaspoon salt
To taste kadu powder (optional)

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Cooking Procedure

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Step 1

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Prepare the corn, comb the corn from the cob well because I use small corn I use 2 pieces if you have large corn, one is enough.

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Step 2

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Cut the carrots into small cubes to match the size of the corn.

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Step 3

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Chop the onion as well as the scallions and celery, beat the egg well then all the ingredients are ready to be cooked.

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Step 4

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Add a tablespoon of cooking oil, saute shallots and garlic until wilted then add 500 ml of water.

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Step 5

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Add corn and carrot pieces to the water, cook until soft, then add eggs while stirring.

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Step 6

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Add celery leaves and spring onions then season with salt and a little stock powder.

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Step 7

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Then cook the soup until it boils twice, so that it doesn't smell fishy, make sure everything is cooked perfectly!

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Result

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I served the egg corn soup while warm in a bowl, then I prepared it for my father to enjoy. I prepared this for two servings, my father enjoyed it with gusto, although at first he said he didn't like it, but when he tasted it, it turned out to be different, he said it was delicious. It's just that the corn made him unable to chew too much so he enjoyed it for a long time when chewing but the carrots and eggs he managed to enjoy because the texture was very soft.

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After I gave it to my father, fed it to him and then tasted it myself, it was very good, very savory. But I need a little spicy touch I will add chili powder into it. And a little sauce would be better for me, haha really the soup without spicy flavor feels very different on the tongue. I highly recommend this soup for kids or for adults like my dad who has no appetite like now.

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Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.

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