High Protein Cream Of Corn Chowder
|Stock||1 1⁄2 Liter (6 Cups)|
|Ginger slices||2 , shredded|
|Frozen peas and carrots||60 Milliliter (1/4 Cup)|
|Straw mushrooms||10 , sliced|
|Bean curd square||1|
|Canned creamed corn||15 Ounce (1 Can)|
|Peeled tomato||1 , cut into 1/2 inch cubes|
|Salt||1 1⁄2 Teaspoon (7 Milliliter)|
|Wine||1 1⁄2 Teaspoon (7 Milliliter)|
|Sugar||1 Teaspoon (5 Milliliter)|
|White pepper||1 Pinch|
|Sesame oil||1⁄2 Teaspoon (1 Milliliter)|
|Cornstarch slurry||37 Milliliter (2 1/2 Tablespoons)|
|Chopped green onion||15 Milliliter (1 Tablespoon)|
1. Bring soup stock and ginger to a boil. Reduce heat to medium-high.
2. Add peas and carrots, straw mushrooms and bean curd. Bring to a boil. Add remaining ingredients, except cornstarch solution and green onion. Bring to a boil.
3. Thicken with cornstarch solution and garnish with chopped green onions.