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Chinese Egg Drop Sweetcorn Soup

A family favourite.

June 20, 2017

Chinese Egg Drop Sweetcorn Soup

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CHINESE CORN SOUP

ingredients for about
one and a half litres
200gm onion
1 tsp grated fresh ginger
1Tbsp vegetable oil
½ tsp sesame oil
2 x 420gm tins creamed corn
750ml chicken stock
1 x spring onion
80gm thick slice of quality ham
2 Tbsp soy sauce
2 x extra large 59gm eggs
extra soy to serve

method

  1. Peel and finely chop onion.
  2. Place saucepan on medium heat.
  3. Place vegetable and sesame oils in saucepan.
  4. Add onion and cook for 6 to 8 minutes, until beginning to soften.
  5. Peel and grate ginger. Add to pan with creamed corn and chicken stock.
  6. Stir, put a lid on. Bring to a simmer and cook for a couple of minutes.
  7. Meanwhile, very finely slice spring onion. Chop ham into ½cm dice. Add any white pieces of spring onion to soup with ham and soy sauce.
  8. Stir and bring back to a simmer.
  9. Lightly beat eggs and pour slowly into simmering soup while you stir. The white will cook into little strands and the yolk will slightly thicken the soup and give it a creamy consistency.
  10. Serve soup topped with reserved green pieces of spring onion and a few drops of extra soy sauce.

cooks notes

  • When using chicken stock from a packet it maybe quite salty so taste before adding any more salt. Homemade chicken stock has more nutrition!
  • Add shredded chicken to this soup if preferred to ham.
  • We use a ‘light’ soy which means it is light in colour not flavour. As opposed to ‘dark’ soy which is thicker and darker in colour and has a sweeter ‘molasses’ flavour.
  • Try a ’sweet’ soy sauce such as Ketchup Manis to drizzle over this soup. We use it on fried rice sort of like a tomato ketchup replacement!
  • If wanting to make your own creamed corn, remove kernels for 3 to 4 corn cobs. Place three-quarters of the amount in a food processor bowl with about 2 tablespoons rice flour and blitz to a paste. Add to remaining whole corn kernels then use as per instructions in this recipe.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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