Sweetcorn Soup
Sweetcorn Soup is a popular family dish from Southern China, and ideal to serve as a separate course during a Chinese banquet. It combines sweet and savory flavours, with egg giving a smooth interesting texture.
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900ml light vegetable stock
2 x 298g cans of creamed sweetcorn
2 Tbsp cornflour
2 Tbsp Sharwood's Light Soy Sauce
1 Tbsp rice wine or dry sherry
1 Egg - beaten
1 tsp Sharwood's Sesame Oil
null sugar
2 Chopped spring onion to garnish
Cooking Method
Bring the stock to the boil, add sweetcorn. Simmer for 5 minutes. Mix together the cornflour, light soy sauce and rice wine. Add to the soup. Bring to the boil stirring continuously. Simmer for 2 minutes. Remove from the heat, stir in the egg, sesame oil and sugar to taste. Adjust seasoning, garnish with spring onions and serve.
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