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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 2 garlic cloves finely sliced
  • 2 cm piece ginger peeled and finely chopped
  • 4 spring onions thinly sliced
  • 400 g frozen sweetcorn
  • 1 stock cube vegetable or chicken
  • 1.5 litre water
  • 2 Tbsp soy sauce
  • 1 Tbsp Shaoxing wine
  • 2 eggs beaten
  • 1 Tbsp corn flour starch
  • 1 handful fresh coriander finely chopped

Method
 

  1. 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.
  2. Using a stick blender, whiz the soup until creamy but still textured.
  3. 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
  4. Season with black pepper and add the coriander leaves.
  5. Serve in bowls topped with the reserved spring onion and a drop of rice vinegar, Shaoxing wine or soy sauce.