Tomato with Sweet Corn Soup

Name: Tomato with Sweet Corn Soup (Fan ch’ieh yü mi keng)
Cuisine: Chinese
Ingredients: 1 egg white; 4 tablespoons water (make paste); 4 tablespoons water (make paste); 4 tablespoons cornstarch (make paste); 4 tablespoons cornstarch (make paste); 2 teaspoons salt; ½ tablespoon wine; 6 cups soup stock; 2 tablespoons oil; ⅓ cup fava beans (or green peas); ⅓ cup fava beans (or green peas); ½ cup mushroom (slices); ½ cup mushroom (slices); ½ can golden sweet corn (#2 can); 1 cup diced tomatoes (½” x ½”)

Fan ch’ieh yü mi keng

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ can golden sweet corn (#2 can)
1 cup diced tomatoes (½” x ½”)

Asia
Taiwan
Soup
Vegetarian
Gluten-free

Method

Heat 2 tablespoons of oil in a frying pan. Sprinkle in ½ tablespoon of wine and pour in 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.
Season with 2 teaspoons of salt. Then add mushrooms, tomatoes and fava beans. When it boils again, reduce the heat to low and pour in the cornstarch paste slowly. Stir well unt