This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking video below the recipe to see how this is made without using a chopping board!
1tspcornflour / cornstarch, mixed with a splash of cold water
1cupshredded cooked chicken
Salt and white pepper, to taste
3tbspsliced scallions / shallots(optional)
Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
Add the chicken, season with white pepper, and serve, garnished with scallions.
1. A reader mentioned that she usually finishes it off with a drizzle of sesame oil which I sometimes do too! Sesame oil goes fabulously with this :)2. The soup freezes great, but it is best to leave out the cornstarch slurry and add that in when reheating. :) This is because things thickened with cornstarch tend to be a bit watery once frozen (fridge is ok, no effect). Not massively watery, because the corn and egg are thickeners too, but it isn't quite as thick. Or if you are freezing leftovers, just add a little bit more cornstarch when reheating, if you want to thicken it slightly.3. Chinese Corn Soup nutrition per serving.