Chinese Sweet Corn and Egg Soup
ChineseChinese RecipesDesi eggsEasy
A sweet, silky soup with corn kernels and delicate egg ribbons — a light Chinese favourite for children and adults alike.
Prep time5 min
Cook time12 min
Total time17 min
Servings4
Ingredients
- 4 cups chicken stock
- 1 cup sweet corn kernels
- 2 eggs, beaten
- 1 tbsp cornflour mixed with 2 tbsp water
- 1 spring onion, chopped
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil
Method
- Bring the chicken stock to a boil and add the corn. Simmer for 5 minutes.
- Season with soy sauce, salt and white pepper.
- Stir in the cornflour mixture to thicken slightly.
- Drizzle in the beaten eggs while stirring.
- Serve hot with spring onion and sesame oil.
Nutrition — estimated per serving
Calories (estimate)140 kcal
Protein (estimate)7 g
Fat (estimate)5 g
Carbs (estimate)18 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use fresh or frozen corn — both work well. Food safety: the egg must be fully cooked in the hot soup. Allergens: contains egg and soy (soy sauce). Substitute: use vegetable stock for a vegetarian soup. Nutrition is an estimate per serving.