Best 5 Easy Chinese Corn Soup Recipes
Chinese corn soup, a ubiquitous and beloved dish, is a warm and comforting delicacy that tantalizes taste buds with its creamy texture and medley of flavors. This soup, a staple in Chinese cuisine, is enjoyed for its versatility and ease of preparation, making it a popular choice for home cooks and restaurant patrons alike. Additionally, its adaptability allows for customization, accommodating various dietary preferences and personal taste. As a result, embarking on a culinary journey to discover the best recipe for this delightful soup promises an unforgettable experience.
Let's cook with our recipes!
CHINESE CORN SOUP (鸡蛋玉米羹)
Steps:
- Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
- Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
- Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
- While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
- Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
- Swirl potato starch slurry into the soup. Mix well.
- Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
- Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
- Serve warm.
Nutrition Facts : ServingSize 1 bowl, Calories 176 kcal, Sugar 9.8 g, Sodium 489.2 mg, Fat 6.3 g, Carbohydrate 22 g, Fiber 2.3 g, Protein 8.5 g, Cholesterol 67.2 mg
EASY CHINESE CORN SOUP
You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
EASY CHINESE CHICKEN AND CORN SOUP
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Provided by CharlieNZ
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7
Tips:
- Opt for Fresh Corn: Using fresh corn on the cob is ideal for this soup. It gives a burst of natural sweetness and texture. Cut the kernels off the cob just before cooking to maintain their freshness.
- Enhance Flavors with Aromatics: Sautéing aromatics like ginger, garlic, and scallions in oil or butter infuses a fragrant base for the soup. This simple step greatly enhances the overall flavor profile.
- Use a Quality Stock: Chicken or vegetable stock forms the liquid base of the soup. Choose a high-quality stock or broth, as it significantly impacts the final taste. Homemade stock is preferred, but store-bought options can also work.
- Simmer for Rich Flavor: Simmering the soup over medium-low heat allows the flavors to meld and develop. This gentle cooking process extracts the essence from the ingredients, resulting in a richer and more nuanced taste.
- Cornstarch for Thickening: To achieve the desired consistency, cornstarch is used to thicken the soup. Make a cornstarch slurry by mixing cornstarch with water until smooth. Gradually whisk it into the soup while simmering, stirring continuously to prevent lumps.
- Garnish for Vibrancy: Before serving, garnish the soup with fresh herbs like cilantro or scallions. This adds a pop of color, freshness, and an extra layer of flavor.
Conclusion:
Easy Chinese Corn Soup is a comforting and flavorful dish that combines the natural sweetness of corn with savory aromatics and a silky smooth broth. Its simplicity makes it a versatile soup, perfect for a quick lunch, light dinner, or as a side dish. Whether you prefer a classic version or one with added ingredients like carrots or mushrooms, this soup is sure to satisfy your taste buds. Experiment with different garnishes to add your personal touch and enjoy a delightful bowl of Chinese Corn Soup.
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