Asian Style Corn Soup

Published on 31 May 2020 | In , | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

This is great little pick me up if you need some quick comfort soup – and it is healthy.  If you cheat and use tinned corn, it is quick to make and is as easy as 1-2-3.

But if you have a bit of time, get fresh corn, because it will have more flavour.

Ingredients

  • 600g Corn Kernels or 2 tins of sweet corn
  • 2 Tbsp Rice Oil (or neutral flavoured oil)
  • 1 medium White onion, finely chopped
  • 4 spring onions finely sliced on the diagonal
  • 2 cloves of Garlic, crushed
  • 1 medium Chilli, finely sliced
  • 2 Tbsp fresh Ginger, grated
  • 1 litre Chicken Stock (or vegetable stock)
  • 500ml water
  • 3 Eggs lightly beaten
  • 2 Tbsp dark Soy Sauce
  • 3 Tbsp Mirin
  • Drizzle of Sesame Oil (careful because it is an intensive flavour)
  • Salt and pepper to taste
  • 600g Corn Kernels or 2 tins of sweet corn
  • 2 Tbsp Rice Oil (or neutral flavoured oil)
  • 1 medium White onion, finely chopped
  • 4 spring onions finely sliced on the diagonal
  • 2 cloves of Garlic, crushed
  • 1 medium Chilli, finely sliced
  • 2 Tbsp fresh Ginger, grated
  • 1 litre Chicken Stock (or vegetable stock)
  • 500ml water
  • 3 Eggs lightly beaten
  • 2 Tbsp dark Soy Sauce
  • 3 Tbsp Mirin
  • Drizzle of Sesame Oil (careful because it is an intensive flavour)
  • Salt and pepper to taste
  • 600g Corn Kernels or 2 tins of sweet corn
  • 2 Tbsp Rice Oil (or neutral flavoured oil)
  • 1 medium White onion, finely chopped
  • 4 spring onions finely sliced on the diagonal
  • 2 cloves of Garlic, crushed
  • 1 medium Chilli, finely sliced
  • 2 Tbsp fresh Ginger, grated
  • 1 litre Chicken Stock (or vegetable stock)
  • 500ml water
  • 3 Eggs lightly beaten
  • 2 Tbsp dark Soy Sauce
  • 3 Tbsp Mirin
  • Drizzle of Sesame Oil (careful because it is an intensive flavour)
  • Salt and pepper to taste

Instructions

  1. The the oil in a large pot over high heat. Add the white onion, garlic, chilli and ginger and cook for 2-3 minutes.
  2. Add the corn, stock and water simmer. If you are using fresh corn, you will have to cook it through, so you need to simmer of for 20 minutes. If you are using tinned corn, then simmer it for 5 minutes.
  3. When it is done, remove from the heat. Remove half the soup and blitz half the with a stick blender, and return to the pot.
  4. Drizzle in the egg in a constant thin stream, stirring. Add the soy sauce, sesame and mirin. Season and serve wiht the spring onion on top.
  5. The the oil in a large pot over high heat. Add the white onion, garlic, chilli and ginger and cook for 2-3 minutes.
  6. Add the corn, stock and water simmer. If you are using fresh corn, you will have to cook it through, so you need to simmer of for 20 minutes. If you are using tinned corn, then simmer it for 5 minutes.
  7. When it is done, remove from the heat. Remove half the soup and blitz half the with a stick blender, and return to the pot.
  8. Drizzle in the egg in a constant thin stream, stirring. Add the soy sauce, sesame and mirin. Season and serve wiht the spring onion on top.
  9. The the oil in a large pot over high heat. Add the white onion, garlic, chilli and ginger and cook for 2-3 minutes.
  10. Add the corn, stock and water simmer. If you are using fresh corn, you will have to cook it through, so you need to simmer of for 20 minutes. If you are using tinned corn, then simmer it for 5 minutes.
  11. When it is done, remove from the heat. Remove half the soup and blitz half the with a stick blender, and return to the pot.
  12. Drizzle in the egg in a constant thin stream, stirring. Add the soy sauce, sesame and mirin. Season and serve wiht the spring onion on top.