CANTONESE CREAMED CORN SOUP
Steps:
- Gather the ingredients.
- Mix the cornstarch with water, stir well, and reserve.
- In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
- Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
- Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
- Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
- Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, Sodium 615 mg, Sugar 5 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
CORN SOUP (ORIENTAL-ISH) DELICIOUS
I really have no idea where I got this one- I think my mom came up with it when I was young and taught it to me, but I make it monthly; it's my favorite :) I usually have these ingredients lying around the house, so it's a quick fix.
Provided by Cherry Pi Gal
Categories Clear Soup
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put your chicken stock and creamed corn in a pot and heat until at a rolling boil.
- Add the sesame oil and soy sauce (it's really to taste, but I put my estimates up. I use a lot).
- Beat your eggs in a seperate bowl. (You can use only the whites to lower the fat content if you'd like- the result is the same).
- Wait until your pot gets boiling again and pour in your eggs VERY slowly in a thin stream, while stirring quickly, to feather them.
- You're done! Depending on how boiling your soup was when you poured in your eggs, they will either make thin steaks (if boiling) or will just thicken the soup by making it homogeneously eggy (if not quite boiling). It's great either way, so no worries :).
Nutrition Facts : Calories 412.2, Fat 14.8, SaturatedFat 3.1, Cholesterol 92.1, Sodium 1793.8, Carbohydrate 57.4, Fiber 2.8, Sugar 14.5, Protein 18
ASIAN CHICKEN AND CORN SOUP
This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Provided by soumitraghosh
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g
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