GOLDEN CORN SOUP WITH ARUGULA
A soothing blend of sweet corn and broth supports digestion and clears dampness, while a fresh arugula topping gently moves Liver Qi.
5 cups of boiling water
½ bag of frozen corn or 1 ear of corn (off the cobb)
salt to taste
1/2 teaspoon of mushroom seasoning
Sweet potato starch
1 egg, beaten
1 cup of arugula, chopped
1
Add the corn, salt and mushroom seasoning to the boiling water. Allow to blend for 3 minutes.
2
Mix the sweet potato starch (or corn starch) with 2 tablespoons of water to create a creamy mixture. Then slowly stir the starch mixture into the soup to thicken. Sir.
3
Gradually drizzle the beaten egg into the soup.
4
Serve and top with chopped arugula.
Leftovers can also be eaten at room temperature.
Ingredients
5 cups of boiling water
½ bag of frozen corn or 1 ear of corn (off the cobb)
salt to taste
1/2 teaspoon of mushroom seasoning
Sweet potato starch
1 egg, beaten
1 cup of arugula, chopped
