Thursday, January 8, 2009

Chinese Creamed Corn Soup

This is my favorite soup when I'm in a hurry - it comes together in 5-10 minutes, it's always delicious, and it's an interesting way to serve a veggie side. Om nom nom!

Chinese Creamed Corn Soup

Adapted from

5 cups homemade chicken stock or storebought chicken broth (I use 5 cups of water and 2 t. chicken base, or to taste. Add the chicken base at the end if you're worried about over-salting the soup.)
1 can creamed corn
1/4 teaspoon salt, to taste
1/2 teaspoon granulated sugar
Black or white pepper, to taste (I prefer the taste of black pepper, but it's up to you.)
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 egg, lightly beaten
1/2 teaspoon sesame oil, or to taste
2 green onions (spring onions), finely chopped for garnish, optional

1. Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes).
2. Stir in the salt, sugar, and pepper. Cook for about 2 minutes to bring back to a boil again.
3. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat. (You can tell the cornstarch is cooked when the white-ness of it goes away.)
4. Pour the egg whites into the soup in a steady stream while stirring the soup in a clockwise direction until they form thin shreds.
5. Add the sesame oil and the green onions garnish if using.

No comments:

Post a Comment