You would have known by now that I am crazy about sweets. I am willing to try out anything sweet any time of the day. But the only problem with this is that I tend to put on extra pounds. So the solution I found was to have soups and salads for lunch so that my calories are balanced.
This soup below is an easy one that has both proteins and vegetables and is tasty too.
Sweet corn, cream style - 1/2 can
Vegetable broth - 4 cups
Carrots - 1/4 cup, diced
Corn - 1/4 cup
Beans - 1/4 cup
Corn flour- 1 tbs
Egg - 1
Rice vinegar - 1 tsp
Pepper powder - to taste
Bring to a boil the sweet corn, vegetable broth, carrots, corn and beans together in a pan. Remove the scum if any forms while boiling. When the vegetable are almost 3/4 done, add the vinegar. Mix the corn flour in 2 tbs of water and add to the boiling soup, little by little, stirring continuously. When the soup thickens, add a well beaten egg, little by little and mix it thoroughly with a spoon. You can add salt and pepper to your taste. If you want the real "restaurant" taste, add a pinch of ajinomoto (MSG).