I made some bread, which is enough for four breakfast until I can finish them all. So, not wanting to let the bread stay for too long or the taste and texture will be worse, I made this soup to serve with the bread.
Having bread for main meals like lunch or dinner is not a typical habit of Vietnamese people in particular and of Asian people in general. Bread is often meant for breakfast. However, changing the ordinary habit of preparing and enjoying a meal gives me more inspiration in the kitchen.
Today I made this soup, which is quite simple in cooking method yet provides many nutrients. I like the soup since it uses both meat and vegetable, so I feel that the meal is balanced. For me, it is hard to finish a meal with only meat.
Ingredients: (serves 4)
- 2 chicken breasts
- 1.2l chicken broth
- 2 sweet corns, break into kernels
- 4 slices of ham, diced
- 1 tbs sesame oil
- 1 tbs soy sauce
- 1 tbs grated ginger
- 1 garlic clove, crushed
- 1 tbs corn flour
- 2 eggs, lightly beaten
- spring onions, sliced
- Combine all ingredients in a large saucepan except the egg, cornflour and spring onion. Bring to a boil and simmer about 5 minutes or until chicken is cooked.
- Dissolve cornflour in 1/4 cup cold water. Stir cornflour mixture into simmering stock to thicken slightly, then remove from heat and lightly whisk in beaten egg.
- Sprinkle with sliced spring onions and serve.