Chinese sweetcorn soup
This Chinese sweetcorn soup is ready in just 15 minutes. You can add leftover roast chicken or duck to it – or steamed dumplings if you like. Also, to spice it up a bit, you can add a chilli, finely chopped, to the ginger.
Ingredients
Method
- Heat the oil in a large saucepan, then add the garlic, ginger and most of the spring onions. Cook for 2-3 mins until softened. Add the corn, water soy sauce and stock cube. Bring to the boil and cook for 5 minutes.
- Using a stick blender, whiz the soup until creamy but still textured.
- Take a ladleful of soup into a small bowl and mix it with the corn starch to create a paste. Add this to the soup, stir for a minute to thicken, then turn down the heat and add the Shaoxing wine. Slowly drizzle the egg into the soup, using swirling motion. Stir continuously to create little strings
- Season with black pepper and add the coriander leaves.
- Serve in bowls topped with the reserved spring onion and a drop of rice vinegar, Shaoxing wine or soy sauce.