2 tablespoons oil
8 green onions with the white and green parts separated and chopped (or one small onion finely chopped)
2 garlic cloves crushed
2 tablespoons chopped ginger
600-700 g (1½ lbs) fresh corn kernels or frozen corn
1 liter (1 quart) parev chicken soup stock
2 eggs beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons mirin or mirin substitute (1-2 tablespoons of sugar mixed into a half a cup of white wine – use 3 tablespoons)
Salt and black pepper
How to do it
1. Heat the oil in a medium-sized pot. Add the chopped white parts of the green onion or the onion and saute until they’re soft – about 3-4 minutes. Then add the garlic and ginger and saute for another minute or two making sure not to burn the garlic.
2. Add the stock and the corn to the pot, bring to the boil, reduce the heat and simmer for 20 minutes till tender if you’re using fresh corn, or for about 5 minutes if you’re using frozen corn.
3. Switch off the heat and puree half the soup – I use a hand-held blender, and I puree the soup partially. Return to the heat (medium-low) and pour the eggs into the soup in a thin stream, while stirring constantly. Add the soy sauce, sesame oil and mirin, and add salt and pepper to taste.
Serve with sliced green onions as garnish.
Serves about 5.