- Cream Corn - 1 can
- Water - 150 ml
- Eggs - 2
- Chicken or Artificial Crabsticks (surimi) - 200 grams
- Cornstarch - 1,5 tbsp
- Salt & pepper to taste
- Chicken bouillon cube (optional)
Bring the cream corn with the water to boiling point.
Add the chicken (or crabsticks) and let it boil for 3 minutes on medium heat. Add 2 eggs to the soup and stir. You will see white strings from the eggwhite.
Disolve the cornstarch with a little bit of cold water and add it to the soup to thicken it a bit. Optional: Add the chicken bouillon cube.
Taste the soup and if necessary add half tbsp of salt in the soup and taste it again. Repeat until you are satisfied wih the taste. Add few dashes of pepper and serve hot.