Chinese Sweet Corn Soup
Ingredients
- 300 gCorn (drained)
- 800 mlMineral water
- 30 gCorn starch
- 2 pcEgg (beaten)
- 2 tbspsoy sauce
- 1 tspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pinchGinger powder
- 2 pcChicken broth (crumbled)
Method
A smooth, thickened texture that coats the spoon, punctuated by the crunch of sweet corn kernels. The scent of sesame oil escapes as soon as the steaming broth is served.
- 1
In a saucepan, pour the mineral water, the chicken stock, and half of the sweet corn. Bring to a boil. Blend slightly if you want a thicker texture, or leave the kernels whole for some bite.
- 2
Add the remaining corn, soy sauce, and ginger powder. Dissolve the cornstarch in a little cold water and pour it into the simmering broth. Stir until the soup becomes translucent and syrupy.
- 3
Beat the eggs with a fork. Pour them in a very thin stream into the soup while creating a slow circular motion with a spatula. White and yellow ribbons should form instantly.
- 4
Remove from heat. Add the sesame oil and chopped spring onions. The soup should be served piping hot.
Frequently asked questions
How do you get this dish right?
- Pour the egg very slowly while stirring to get fine threads rather than large chunks.
- The starch must be perfectly dissolved in cold water before being added to avoid lumps.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat over low heat without boiling violently to avoid breaking apart the egg ribbons.
