Chinese Corn Soup Recipe Recipe For Lasagna

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CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 10m

Number Of Ingredients 11

2 cups (500ml) chicken or vegetable broth/stock
1 can (16oz/420g) creamed corn
1 tsp soy sauce ((all purpose or light))
1 tbsp Chinese cooking wine (OR Mirin or Dry Sherry (can omit))
1 tsp ginger (, minced or finely chopped)
1 garlic clove (, minced or finely chopped)
1 tsp cornflour / cornstarch (, mixed with a splash of cold water)
1 egg (, whisked)
1 cup shredded cooked chicken
Salt and white pepper (, to taste)
3 tbsp sliced scallions / shallots ((optional))

Steps:

  • Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
  • Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
  • Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
  • Add the chicken, season with white pepper, and serve, garnished with scallions.

Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

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

2 (15 ounce) cans cream-style corn
2 (14 1/2 ounce) cans low sodium chicken broth
2 eggs, beaten
2 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
salt and black pepper

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



Easy Chinese Corn Soup image

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

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

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

BEST LASAGNA SOUP



Best Lasagna Soup image

All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. -Sheryl Olenick, Demarest, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 572mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

LASAGNA SOUP



Lasagna Soup image

It's fall and it's time for soup and lasagna! You can combine the two into one delicious recipe!

Provided by Suzy Mazz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h19m

Yield 10

Number Of Ingredients 18

1 teaspoon olive oil
1 pound hot Italian sausage
1 pound mild Italian sausage
2 sweet onions, chopped
5 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 (6 ounce) can tomato paste
1 (48 ounce) can beef broth
1 (14.5 ounce) can diced tomatoes with basil
1 (14.5 ounce) can crushed tomatoes with basil
½ cup sweet wine
2 sprigs fresh basil, or to taste
salt and ground black pepper to taste
1 (8 ounce) container ricotta cheese, or more to taste
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese, or more to taste
1 (16 ounce) package farfalle (bow tie) pasta

Steps:

  • Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
  • Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
  • Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

Nutrition Facts : Calories 510.8 calories, Carbohydrate 49.6 g, Cholesterol 52.8 mg, Fat 21.7 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 8.1 g, Sodium 1529.3 mg, Sugar 7.9 g

LASAGNA SOUP



Lasagna Soup image

"This recipe is excellent for working mothers because it's fast to make and very flavorful," writes Gladys Shaffer from her home in Elma, Washington. Fresh zucchini and corn add color and crunch to a boxed lasagna dinner mix.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
1 package (7-3/4 ounces) lasagna dinner mix
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (7 ounces) whole kernel corn, undrained
2 tablespoons grated Parmesan cheese
1 small zucchini, chopped

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of the lasagna dinner sauce mix, water, tomatoes, corn and cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 671mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

LASAGNA CORN CARNE



Lasagna Corn Carne image

My grandkids always ask me to make this dish, which is sort of like chili in a pan. I came up with the recipe one day using just ingredients I had on hand. It was an instant hit. -Mary Lou Wills, La Plata, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

1 pound ground beef
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 large onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon chili powder
12 lasagna noodles, cooked and drained
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Spread a fourth of the meat sauce in a greased 13x9-in. baking dish; top with four noodles. Repeat layers once. Layer with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the remaining noodles, sauce and cheeses., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 313 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 690mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

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