Sweetcorn Soup

I'm not too fond of soups because it fills me up quickly which means less room for the main course and that would be a tragedy.

Occassionally when the weather is chilly you need all the help you can get to warm up. One of my favourites is this Chinese restaurant standard - sweet corn soup. It can have a variety of meat in it but the popular ones are either chicken or crab.

Before trying to cook this I didn't know that it is this easy to make. It is basically creamed corn (usually canned variety) cooked in stock then a diluted beaten egg or eggwhite is stirred in. And that is it! Of course you can prettify it with some chopped green herbs sprinkled on top but other than that it is really a doddle to make. This recipe is a hybrid from the ones in The Food of China and Deh Ta Hsiung's Taste of China.

Sweetcorn Soup

250 g  minced pork or chicken or shredded crabmeat
5 cups chicken stock
3 Tbsp rice wine or cooking wine
400 g  can of creamed corn
1 tsp sea salt
2 Tbsp cornstarch
2 egg whites or 1 large egg
1/2 tsp sesame oil
salt and pepper to
chopped green onions

1. Mix the meat with 1 Tbsp of rice wine. Set aside.
2. Mix together the cornstarch and 1/4 cup water. Set aside.
3. Whisk the egg whites or whole egg until frothy. Stir in the cornstarch mixture until smooth.
4. Combine the stock with the creamed corn and remaining rice wine in a saucepan and bring to boil.
5. Add the meat and marinade. Stir to separate the meat.
6. Lower heat and simmer for about 5-10 minutes.
7. Bring the heat to medium and then slowly stir in the egg mixture in a thin stream to the soup until well blended.
8. Stir in sesame oil.
9. Taste and adjust seasoning with extra salt and pepper if needed.
10. Serve garnished with chopped green onions on top.

*Note: The meat is entirely optional.