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.
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…