When I was a student, I don’t like to spend too much time cooking since I always have tons of readings and essays to do. That’s why I really love cooking this Chinese corn soup. It’s quick and easy to make, but guaranteed to be tasty and perfect for cold days. I got the original recipe from my sister, who always makes yummy soups. My modification is adding the beef hot dogs and the mushrooms because hey, the more the merrier!
There are recipes that use the canned cream style corn instead of the whole kernel. I like the whole kernel better, though, since you can still really identify the texture of the corn and it won’t be mushy as the cream style corn. Happy cooking!
1 can (15 ounce/ 432 gram) whole kernel corn
1 can (14.5 ounce / 411 gram) low sodium chicken broth
1 tbs vegetable oil for sauteing
1 yellow onion, sliced
1 beef hot dogs, sliced
1 cup mushrooms
1 cup shredded chicken
1/4 cup corn starch
2 stalks of scallion (green onion), chopped
1 egg, beaten
Salt and white pepper powder to taste
Fried shallots for topping (optional)
- In a medium pot, saute the yellow onion in the vegetable oil over medium heat. Add the sliced beef hot dogs, shredded chicken, and mushrooms.
- Combine the chicken broth and the kernel corn. Add salt and white pepper powder.
- Bring to boil. Gradually add the beaten egg while stirring.
- Pour the corn starch to the boiling soup.
- Sprinkle the scallions and serve warm.
Got time? You can make your own chicken broth by boiling 1 pound (500 gram) chicken breast in 3 cups of water. Cover the pot and bring to boil. Turn off the heat and remove the chicken breast. Let it cool for about fifteen minutes and then shred the chicken breast.
Enjoy your meal!