Chinese Sweet Corn Soup

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.

• Prep: 10 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 161
• Protein: 6 g
• Carbs: 23 g
• Fat: 4 g

Ingredients

• 300 g Corn ( drained )
• 800 ml Mineral water
• 30 g Corn starch
• 2 pc Egg ( beaten )
• 2 tbsp soy sauce
• 1 tsp Sesame oil
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 pinch Ginger powder
• 2 pc Chicken broth ( crumbled )

Instructions

1. Base preparation

   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. Seasoning and thickening

   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. Egg finish

   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. Serving

   Remove from heat. Add the sesame oil and chopped spring onions. The soup should be served piping hot.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat over low heat without boiling violently to avoid breaking apart the egg ribbons.