Recipe video above. 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 videoto see how this is made without using a chopping board!
Ingredients
- 2 cups(500ml) chicken or vegetable broth/stock
- 1can (16oz/420g) creamed corn
- 1 tspsoy sauce ((all purpose or light))
- 1 tbspChinese cooking wine (OR Mirin or Dry Sherry (can omit))
- 1 tspginger (, minced or finely chopped)
- 1garlic clove (, minced or finely chopped)
- 1 tspcornflour / cornstarch (, mixed with a splash of cold water)
- 1egg (, whisked)
- 1 cupshredded cooked chicken
- Salt and white pepper (, to taste)
- 3 tbspsliced scallions / shallots ((optional))
Instructions
- 1
Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- 2
Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- 3
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.
- 4
Add the chicken, season with white pepper, and serve, garnished with scallions.