Chinese Corn Soup Recipes

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

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!

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.

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.

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

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.

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

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.