China Corn Soup
Chinese corn soup is a comforting and simple dish, often served as a warm starter or light meal. Traditionally made with fresh and/or creamed corn, this soup has a silky texture enhanced with eggs and light seasoning. Known for its balance of flavors and easy preparation, corn soup is a staple in Chinese households and restaurants. It is particularly popular in colder months, offering nourishment and warmth. Variations of this soup, such as versions with chicken or seafood, showcase its versatility while retaining its characteristic smooth and savory profile.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (1 L) vegetable stock
- 1 can (14 oz / 400 g) creamed corn
- 1 cup (150 g) fresh or frozen corn kernels
- 1 Tbsp (15 g) cornstarch, mixed with 2 Tbsp (30 ml) water
- 1 large egg, beaten
- 1 Tbsp (15 ml) soy sauce
- ½ tsp (2 g) white pepper
- ½ tsp (2 g) sesame oil
- Salt, to taste
- 2 Tbsp (8 g) chopped green onions (optional)
- 1 Tbsp (10 g) toasted sesame seeds (optional)
Directions
- In a medium pot, bring the vegetable stock to a boil over medium heat.
- Add the creamed corn and corn kernels, stirring well. Lower the heat to a simmer.
- Gradually add in the cornstarch and water mixture while stirring the soup to avoid lumps.
- Let the soup simmer for 2–3 minutes until it thickens slightly.
- Slowly drizzle the beaten egg into the soup while stirring gently with a fork or chopsticks to create silky egg ribbons.
- Add soy sauce, white pepper, sesame oil, and salt to taste. Stir well to combine.
- Ladle the soup into bowls and garnish with chopped green onions and toasted sesame seeds (optional).
- Serve hot as an appetizer or light meal.
Notes
- For additional protein, shredded cooked chicken or crab meat can be added during Step 2.
- The egg is optional for a vegan version, and silken tofu can be added for a protein boost.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.
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