Chicken Corn Soup recipe from Japan

I was asked to post this during "Chat" today. It is a really tasty, very filling and warming soup that I learned to make in northern Japan. It was very popular at some of the local restaurants.


Chicken Corn Soup Version 1 (the "real" stuff)

6 cups water
7 boullion cubes
10 ounces ground chicken (finely ground)
1 T. sake, or sherry
1/3 t. salt (they are on the metric system!)
3-4 eggs
21 ounces creamed corn
mix together 5 T cornstarch and 4 T water
pepper and parsley to taste

Put water to boil with boullion cubes.

Add corn... when boiling add starch water and pepper to taste.

Mix chicken with sake and salt.

Beat eggs and mix with meat mixture.

Put meat mixture into boiling soup - stirring rapidly - you want a smooth soup - not lumps...

Cook a few minutes and garnish with parsley.

Enjoy!

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Different, easy version... no chicken...

Fry 1/2 medium minced onion in 2 T butter for 1/2 minute

Add 1 piece chopped bacon, fry a bit.

Sprinkle 4 T. flour on everything.

Add 5 cups water

Add 5 boullion cubes - cook 5 minutes

Add 21 ounces creamed corn.

Add 2 beaten eggs in a thin stream while stirring (like for egg drop soup) - cook 2 minutes

Add 1/2 cup milk.

Garnish with parsley.

Enjoy!