Chinese Corn Soup Recipes

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CHINESE CORN SOUP (鸡蛋玉米羹)



Chinese Corn Soup (鸡蛋玉米羹) image

The ultimate comfort food you can easily create at home. My recipe uses the traditional approach to cook chicken, corn, and peas along with eggs in a hearty chicken soup.

Provided by Maggie Zhu

Categories     Main     Side

Number Of Ingredients 11

1 tablespoon peanut oil ((or vegetable oil))
1/2 teaspoon ginger
1 green onion (, chopped)
1/2 pound (200 grams) ground chicken ((or ground turkey))
1 tablespoon Shaoxing wine (or Japanese sake) ((Optional))
1 teaspoon salt ((or to taste))
2 cups chicken stock ((*see footnote 1))
1 to 2 cups frozen corn ((*see footnote 2))
1/4 cup frozen peas ((Optional))
2 tablespoons potato starch
3 eggs (or 4 egg whites, beaten)

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



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

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

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

EASY CHINESE CHICKEN AND CORN SOUP



Easy Chinese Chicken and Corn Soup image

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

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

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

VELVETY CHICKEN CORN SOUP



Velvety Chicken Corn Soup image

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Provided by SONA86

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

Yield 4

Number Of Ingredients 9

2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
½ cup shredded, cooked chicken meat
¼ teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
½ cup water
1 tablespoon sesame oil
1 egg white

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.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g

CHINESE CORN-AND-MUSHROOM SOUP



Chinese Corn-and-Mushroom Soup image

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 9

4 cups low-sodium chicken or vegetable broth
3 ears corn, shucked and snapped in half
6 ounces shiitake mushrooms
1 bunch scallions (about 8)
1 1/2 inches fresh ginger, peeled
1 pound silken tofu
1/4 cup soy sauce or tamari
2 teaspoons sambal oelek, plus more for serving (optional)
1 tablespoon toasted sesame oil, plus more for serving (optional)

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.

CHINESE CORN SOUP



CHINESE CORN SOUP image

Categories     Soup/Stew     Vegetable     Quick & Easy     Low Cal     Dinner     Boil

Yield 4 servings (bowls)

Number Of Ingredients 8

7 oz. creamed corn
750 ml Chicken stock
1/2 tsp salt
sugar (pinch)
1 beaten egg
Corn starch (dissolved):
4 tsps corn starch
2 tbsps water

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.

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