Super Simple Chinese Corn Soup

• 1 can Canned creamed corn (435 grams)
• 1 1/2 cans' worth Water (using the can from the corn to measure)
• 2 tsp Chinese soup stock (granulated)
• 2 tbsp Katakuriko
• 1 Egg
• 50 ml Water (for the katakuriko slurry)

1. Empty the can of corn into a sauce pan.
2. Fill the empty can with the instructed amount of water, and put the water in the pot, along with any corn remaining in the can.
3. Turn on the heat.
4. Add the Chinese soup base.
5. Put the instructed amount of katakuriko and water into the empty can, mix together, and add to the saucepan.
6. Crack the egg into the empty can, and beat it.
7. Add the beaten egg to the sauce pan and it's done!

corn, worth water, chinese soup stock, katakuriko, egg, water

Taken from cookpad.com/us/recipes/144704-super-simple-chinese-corn-soup (may not work)