Korean Corn Soup

Korean Corn Soup, known as 'Sikhae', is a comforting and creamy breakfast dish that combines sweet corn and savory flavors. This Halal version is both nourishing and satisfying, making it a perfect start to your day.

Ingredients

• Sweet corn kernels - 200 grams
• Water - 500 ml
• Vegetable broth - 250 ml
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Carrot - 1 small, diced
• Green onion - 2 stalks, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Cornstarch - 1 tablespoon (mixed with 2 tablespoons of water for thickening)
• Egg - 1, beaten (optional for garnish)

Steps

1. In a pot, heat a small amount of sesame oil over medium heat and sauté the chopped onion and minced garlic until translucent.
2. Add the diced carrot and sweet corn kernels, cooking for an additional 3-4 minutes until the carrots soften slightly.
3. Pour in the water and vegetable broth, then bring to a boil. Reduce heat and let simmer for about 10 minutes.
4. Add soy sauce, salt, and pepper to taste, then stir in the cornstarch mixture to thicken the soup.
5. If using, gently stir in the beaten egg and cook for another minute until the egg is fully incorporated.
6. Finally, remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 34 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from corn and vegetables.
• Provides a good source of dietary fiber for digestive health.

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