chinese corn soup
Traditionally Chinese corn soup has no celery or onion, but I like the extra veggies. I've seen recipes using creamed corn, but I never buy the stuff. So, I went with authentic method of corn prep and tweaked a bit until this was the result.
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
4 - 6
Ingredients
- 1 can corn (or about 2 cups frozen or fresh)
- 1 quart vegetable broth or stock
- 1 stalk celery, sliced on the diagonal
- 1 medium onion, chopped
- 1 1/2 tablespoons cornstarch (cornflour in uk?)
- 2 - eggs
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
- - parsley or cilantro to garnish
How To Make chinese corn soup
-
Step 1Cook corn for about 2 minutes in just enough water to keep from drying out. Use immersion blender to chop up until corn is of somewhat creamy consistency. (Or drain corn, put on cutting board and chop up with a large knife. Blender is easier!)
-
Step 2(Return corn to soup pot if you removed it to chop.) Then add broth, onion and celery. Bring to boil then simmer for 5 minutes.
-
Step 3Mix cornstarch with twice as much cold water to make a slurry. Pour into simmering soup. Stir until slightly thickened.
-
Step 4Beat egg. Stir simmering soup and pour beaten egg into the soup in a small stream, continuing to stir until egg has "flowered" into the soup.
-
Step 5Add white pepper to taste. Drizzle a bit of sesame oil over each serving. Garnish with parsley or cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Diet:
Vegetarian
Ingredient:
Vegetable
Culture:
Chinese
Method:
Stove Top
Keyword:
#asian
Keyword:
#ovo-vegetarian
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