This soup is easy to make and has simple ingredients to prove it.
Prep Time 10 mins
Cooking Time 20 mins
Yield 6
Ingredients
1 tablespoon vegetable oil
1 medium red onion, sliced thinly
5 cups chicken broth
4 small ears white and purple corn, husked and kernels cut from the cob
1 large egg
1 cup malunggay leaves
Salt and pepper, to taste
Directions
Heat oil in a medium pot. Add onion, and saute until it softens. Add the chicken stock, grated corn, corn cobs, and bring to a simmer for about 10 minutes or until the corn is cooked through and tender. Remove the corn cobs.
In a small bowl, beat the egg with a fork. While the soup is simmering, wave your fork over the soup while you slowly drizzle the beaten egg over the fork.
Season with salt and pepper to taste. Stir in the malunggay leaves to become heated through just before serving. Serve while hot.
Picture Credit to yummy.ph