Silky and Smooth Chinese-style Corn Soup
I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup.
When thickening the soup, I advice to make it rather runny in the beginning because you add beaten eggs towards the end. If it's too thick, then it gets too dense.
Adjust the amount of creamed corn to your liking. I would say adding lots improves the flavor. Recipe by Channeruyumi
Silky and Smooth Chinese-style Corn Soup
I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup.
When thickening the soup, I advice to make it rather runny in the beginning because you add beaten eggs towards the end. If it's too thick, then it gets too dense.
Adjust the amount of creamed corn to your liking. I would say adding lots improves the flavor. Recipe by Channeruyumi
Cooking Instructions
- 1
Add creamed corn, 3 cups of water, and Weipa into a pot over high heat.
- 2
Beat the eggs. Finely chop the ham and green onion.
- 3
When the pot comes to a simmer, turn down the heat to medium. Season with salt and pepper. Add katakuriko dissolved in water, and stir well to thicken.
- 4
Turn the heat to high. When it comes to a boil, drizzle in the egg by letting it trickle down on a chopstick. Make sure to pour in slowly and carefully. Stir it once. Turn the heat off when the egg floats to the top.
- 5
Add ham and green onion into the pot. Mix it once to finish.
- 6
Top with coriander leaves if you like The soup becomes somewhat Asian.
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