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Chinese Corn Soup
Chinese Corn Soup, also known as egg drop soup with corn, is a comforting and flavorful dish that is quick and easy to make. This soup combines sweet corn with the delicate texture of egg ribbons, resulting in a light yet satisfying meal perfect for any season.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Ladle
- Small bowl
Ingredients
- 1 can 15 oz sweet corn kernels, drained
- 4 cups chicken or vegetable broth
- 1 cup creamed corn
- 2 eggs lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions finely chopped
- Salt and white pepper to taste
Instructions
- Heat the Broth: In a medium saucepan, bring the chicken or vegetable broth to a boil over medium-high heat.
- Add Corn: Stir in the sweet corn kernels and creamed corn. Let it simmer for 2-3 minutes.
- Add Cornstarch Slurry: Add the cornstarch mixed with water to the soup, stirring constantly until the soup starts to thicken.
- Season: Add soy sauce and sesame oil, and stir to combine.
- Create Egg Ribbons: Reduce the heat to low. Slowly pour the beaten eggs into the soup while continuously stirring with a whisk to create delicate egg ribbons.
- Add Green Onions: Stir in the chopped green onions.
- Season to Taste: Season with salt and white pepper to taste.
- Serve: Ladle the soup into bowls and serve hot.
Notes
Tips
- For a more intense flavor, use homemade chicken broth.
- Add cooked shredded chicken or tofu for added protein.
- Garnish with additional green onions or a sprinkle of sesame seeds for extra texture and flavor.