Sup Jagung Telur (Egg Drop Corn Soup)

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Sup Jagung Telur (Egg Drop Corn Soup). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook Sup Jagung Telur (Egg Drop Corn Soup) using 9 ingredients and 6 steps. Here is how you cook that.

Since my daughter and I moved to United States almost couple years ago, home-cooked meals and I have become BFF. We couldn’t eat out as much as we did in our home country since we were still not familiar with the food here. So I started to recreate all of our favorite dish back home and share them here. Hope you like them 🙏🏻😊
IG @jenscookingdiary @jenscookdineandtravel

Ingredients and spices that need to be Take to make Sup Jagung Telur (Egg Drop Corn Soup):

1. 3 cups chicken stock / water for vegetarians
2. 2 cans cream-style corn
3. 1 cup frozen corn kernel
4. 2 gloves garlic, minced
5. 2 eggs, beaten
6. 2 teaspoons cornstarch mix with 1/4 cup water
7. salt and pepper
8. 2 spring onions, chopped
9. several drops of sesame oil

Instructions to make to make Sup Jagung Telur (Egg Drop Corn Soup)

1. In a saucepan, combine the cream-style corn and chicken stock. Bring it to boil over medium-high heat.
2. Add in minced garlic and the corn kernel.
3. Add the cornstarch mixture to the simmering corn soup and continue to cook for about 2 minutes or until thickened. Add salt and pepper.
4. Gradually add the beaten eggs while stirring the soup constantly in one direction. Add chopped spring onions and sesame oil.
5. Serve warm with spring onions garnished.
6. Note : Crab meat or boiled chicken breast (cut into small pieces) can also be added if meat is desired.

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