Chinese Creamy Corn Soup

Ingredients:

700ml water
400g canned corn sauce
150g canned corn
1 tsp. salt
1 tsp. sugar
4 tbsp. thicken sauces
1 egg

Directions:

In a pot, bring water to a boil.
Add canned corn sauce and canned corn, stir well. Then add salt and sugar.
Bring to a boil again and add thicken sauces to thicken the soup.
Turn off the heat and slowly pour in beaten egg while stirring.

Tomato Egg Drop Soup
Ingredients:

450g tomato
600ml water
1/2 tsp. salt
2 eggs
Scallions (for garnish)

Instructions:

Heat a pot and add 1 tsp. of oil. Stirfry the chopped tomato until fragrant and soft.
Add water and salt and bring to a boil. Skim off the foam.
Reduce heat and gently pour in the beaten eggs without stirring.
Once the eggs are cooked, turn off the heat and garnish with scallions.

Miso Soup
Ingredients:

800ml water
400g firm tofu
80g bunashimeji mushrooms
1 tbsp. bonito sauce
80g miso
10g scallions

Instructions:

Bring the water to a boil in a pot.
Add the tofu, mushrooms, and bonito sauce.
Use a strainer to dissolve the miso into the pot.
Simmer on low heat, and garnish with scallions before serving.

Fresh Oyster Soup

Ingredients:

800ml water
40g pickled mustardgreen
10g ginger, sliced
1/2 tsp white pepper powder
1 tsp salt
250g fresh oysters
1 tbsp cooking rice wine
15g scallions, sliced
1 tsp sesame oil

Instructions:

Bring water to a boil in a pot.
Add pickled mustardgreen and ginger to the pot and simmer until fragrant.
Stir in white pepper powder and salt, and remove any foam from the surface.
Add fresh oysters and rice wine, and bring to a boil.
Once boiling, immediately turn off the heat, and stir in scallions and sesame oil.