Japanese Corn Soup Recipe

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Servings: 4


Cost per serving $0.36 view details
  • 3 c. water
  • 1 1/2 x chicken bouillon cubes
  • 1 can cream-style corn - (16 ounce)
  • 2 Tbsp. katakuri-ko see * Note (or possibly substitute potato starch)
  • 2 x Large eggs


  1. * Note: Katakuri-ko is a starch grnd from the dry root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute.
  2. In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add in the creamed corn and bring to a boil again.
  3. Dissolve the starch in water (1 part starch to 2 parts water) and stir mix into the pot.
  4. Beat the Large eggs. Add in about 1 c. of the warm soup to the Large eggs to hot them, then return mix to the pot.
  5. Soup is ready when Large eggs are cooked and soup is thickened.
  6. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 412g
Recipe makes 4 servings
Calories 136  
Calories from Fat 31 23%
Total Fat 3.47g 4%
Saturated Fat 0.99g 4%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 671mg 28%
Potassium 272mg 8%
Total Carbs 22.38g 6%
Dietary Fiber 1.4g 5%
Sugars 4.34g 3%
Protein 7.01g 11%
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