Friday, August 21, 2015

Chinese sweet corn soup

This is not a fancy soup but some version of which you will get at every Chinese restaurant. I have been having this soup since my childhood and this is my take on it. Loved by my daughter who enjoys corn in any form and not really liked by my husband who is trying to avoid starchy vegetables. I combine fresh corn with canned creamy style corn. Thickened with some corn starch and subtly spiced with white pepper with swirls of a beaten egg with some sesame oil, it is quite delicious!

Chinese sweet corn soup
1 fresh corn on the cob
1 can of cream style sweet corn (8.25 oz can = 1 cup)
1/2 cup finely chopped yellow onion
1 clove of garlic, peeled and finely minced
2 teaspoons canola oil
2 teaspoons rice wine
1/4 teaspoon ground white pepper  or to taste
Kosher salt to taste
1 tablespoon corn starch
1/2 teaspoon chili sesame oil
1 large organic egg
1 scallion, green parts only finely sliced for garnish
  1. Remove the husk from the corn and shave off the kernels into a bowl.
  2. Heat a sauce pan with canola oil and add the chopped onion and minced garlic with a pinch of kosher salt. Saute on medium heat for 3 minutes till the onion has softened.
  3. Add the corn kernels and 1 cup water and cook for 10 minutes uncovered on medium heat till the kernels are cooked and the water is almost completely absorbed.
  4. Add the cream style corn and one and a half cups water and bring to a boil. Reduce the heat and add the rice, wine, white pepper, and salt and mix well. Cook for a couple of minutes.
  5. Create the corn slurry by mixing the corn starch with  1 tablespoon cold water. Add it to the soup and bring to a boil. In the meantime beat the egg with 1/8th teaspoon kosher salt and the sesame chili oil. When the soup starts to thicken, reduce the heat and add the egg slowly stirring constantly to form threads. If you like egg to be in flowers, then stir slowly to allow the egg flowers to form. 
  6. Garnish with the chopped scallions and serve.
Serves 3

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