This is the easiest back of the cupboard soup recipe. The result is sweet and warming & a lot more special than it has any right to be.

20130601-224243.jpg Quantities entirely up to you, add chilli oil at the end if you want an extra kick.

1. Fry ginger, garlic, white bit of shallots in sesame oil till soft.

2. Add a can of creamed corn, stock cube & water

3. Bring to boil, add in one whisked egg, stir to mix it through.

4. Garnish with sesame oil (or chilli oil) & chopped green shallots.

This is the only nice thing I have ever heard of to do with creamed corn – but would be intrigued to hear if there are others…