Twisted Crab and Corn Soup

Today I had salad for lunch. Today I commit not to have rice intake. Today I'm supposed to go back to the gym. But it won't happen. The other half of the Fam is sick. Dada with his arthritis and our Big Ate and Little Oyen are both down with the cold. So today, at 10am, I had to rush back home to tend to these loves. The biggest challenge was what food to offer them. All of them don't want to eat anything. Both Yaya and I already offered everything we have available, willing to cook anything they will ask. Since I only had 2 hours to stay home before I go back to work again for a scheduled meeting, I didn't have time to go run to the supermarket to pick up anything soft I could offer them. But then, scouring through the pantry, I found we have lots of different powdered soups available. Those packet types which you only need to add water and boil. I'm sure you know the kind. The challenge is how I could make it look and taste appealing for them to eat, given the circumstances. Not only that, i can't just serve them diluted soup powder in water right? And so this is how I came up with this "twisted" crab and corn soup. Basically it is just the Knorr Crab and Corn Soup mix with a little twist to make it healthier and more delicious. 

2 tbs Knorr Crab and Corn Soup (powdered mix)
1 egg, lightly beaten
1 tbs butter
1/4 cup misua noodles
mushrooms, sliced
bell pepper, finely chopped
celery leaves, finely chopped
3 cups hot water
1/4 tsp vinegar
salt and pepper (as desired)

In a pan, melt the butter and gradually add the soup powder while stirring it continuously to avoid lumps from forming. 
Add the mushroom. Cook for about a minute while stirring continuously.
Add the half of the water. Stir until of the pasty mix of butter and soup powder is fully dissolved. 
Add the vinegar, bring to a boil then lower the heat to simmer for about 1-2 minutes. 
Add the bell pepper  and misua noodles. Stir until misua is cooked. 
Slowly pour in the egg in a steady stream while stirring rapidly to make shreds.
Add the rest of the hot water until you reach desired soup consistency. Add salt and pepper as desired.
Garnish with celery leaves and serve. Enjoy!

Mommy Tip: You know what I really loved about this spur of the moment recipe? Just stir in chopped chili peppers and this soup tastes so much similar to the hot and sour soup served in the Chinese restaurants! But don't take my word for it, try it for yourselves! :)

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