Mortar and Pestle
MAKO Black Steel 
Just as Delicious
½ head cauliflower, cut into florets
2 cups frozen corn kernels, defrosted
1 cups shredded chicken (from your basic chicken stock, see below)
2 tbsp cornflour (cornstarch), mixed with 2 tbsp water
2 eggs, beaten
sea salt, to taste
finely sliced spring onion (scallions), to serve
Basic chicken stock:
1 whole chicken
2 garlic cloves, crushed
2 spring onions (scallions)
4cm (1.5″) pieces ginger, sliced
1 tbsp dried shrimp (optional)
1 tbsp soy sauce
To make the basic chicken stock, place all the ingredients in a large stock pot over medium-high heat. Add enough water to just cover the chicken. Bring to a simmer, then pop the lid on, turn the heat down slightly and leave to gently bubble away for an hour. Every so often, scoop off any scum on the surface of your stock.
After the hour is up, carefully remove the chicken from the stock pot and transfer to a tray or dish and set aside to cool. Once it’s cool enough to handle, shred the chicken. You’ll have more than you need for this recipe, but any leftovers would be great in another soup, or sandwiches and salads. As the chicken is cooling, remove and discard the aromatics from the stock, then strain through a fine sieve into a clean large bowl.
Transfer 8 cups of your chicken stock into a clean, large saucepan over medium-high heat (and remaining stock can be frozen for another time). Add the cauliflower and 1½ cups of the corn (keep half a cup for later). Bring to a simmer and cook for 20 minutes or until the cauliflower is soft. Blend the soup until smooth. Then place the soup back on the heat and add the remaining corn and chicken.
Stir through the cornflour mixture and gently simmer for a minute until the soup has thickened and is looking lovely and glossy. Next, slowly drizzle in the egg and stir through. Taste the soup and season with salt to taste. Divide among serving bowls and top with spring onion, if using.
A meal my whole family loves
I have picky eaters in my house and they loved this soup. I like a hearty soup that’ll keep me full and this soup is exactly that. The cauliflower adds great nutrition without imparting any veggie flavor that others might stick their nose up at.
So yummy
Absolutely delicious. I don’t own a stick blender so used my ordinary blender to pulse blitz it and it turned out great.
A family favourite
Love this chicken soup recipe without the cauliflower, tried it with it but prefer without. I make it every 3-4 weeks & freeze leftover stock for other recipes or to make it again quickly by adding a store roast chicken & corn. I sometimes add carrots or even some noodles. So yummy, my toddlers love it.