Chinese Corn Soup Recipes

CHINESE CORN SOUP (鸡蛋玉米羹)

Steps:

• Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
• Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
• Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
• While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
• Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
• Swirl potato starch slurry into the soup. Mix well.
• Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
• Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
• Serve warm.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
• In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
• Gradually add the beaten eggs while stirring or whisking the soup constantly.
• Add in the corn niblets (if using) and heat though.
• Season with salt and pepper.
• Serve and enjoy!

CHINESE CORN SOUP

Steps:

• Wash and sanitize all equipments before use.
• Place corn kernels in food processor and make a coarse puree; set aside.
• Heat the oil in a medium-sized soup pot.
• Add the ginger and shallots or green onions, lightly sauté until aromatic.
• Add minced chicken; increase heat to high.
• Add the corn; stir for 30 seconds.
• Add the chicken stock, soy sauce and pepper.
• Stir until the soup reaches a boil, then add the crab and sesame oil.
• Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds.
• Turn off the heat.
• Lightly beat the egg whites with the salt until almost frothy.
• Pour the egg whites into the soup in a slow, steady stream and in a circular motion.
• Gently stir, allowing the lacy ribbons to surface.
• Remove from fire and transfer into a suitable covered container.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place water, garlic, bay leaves and chicken into a large pot.
• Bring to the boil, simmer uncovered for 40 minutes.
• Skim any scum from surface as it cooks.
• Remove chicken and remove the meat from the bones.
• Discard the skin and bones.
• Remove bay leaves.
• Shred the chicken into small pieces and add back to the stock.
• Refrigerate the pot of chicken and stock overnight.
• Next day, remove all of the fat from the top of the stock and throw it away.
• Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
• Bring to boil.
• Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
• Beat eggs in a small bowl.
• Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
• Serve soup garnished with the sliced spring onion.

CHINESE CORN-AND-MUSHROOM SOUP

Steps:

• In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
• Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.

CORN & TOFU SOUP (CHINESE STYLE)

Steps:

• mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
• if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
• stir constantly and simmer under low heat for 1 minute.

CHINESE CORN SOUP

Steps:

• Prepare: 1. Dissolve the starch Cooking: 2. Heat up the chicken stock until it boils over moderate heat. 3. Add the corn to the boiling stock and stir it in thoroughly. Season with salt and sugar then bring it back to a boil. 4. Stir the dissolved corn starch thoroughly. Add it a little at a time to the soup, stirring until it thickens. 5. Add the beaten egg a little at a time while the soup is boiling. Stir using large, circular motion. Once the egg has spread throughout the soup and has started to set, turn off the heat. 6. Transfer to bowls and enjoy.