February 06, 2012
Sweet Corn Soup, Chinese-Style
This soup is so mild and comforting.
Sweet Corn Soup
Yield: about 4 bowls
1 can (14 3/4oz) cream style sweet corn
1 1/2 cup chicken broth*
1 teaspoon white wine
Salt and pepper
1/2 tablespoon cornstarch
1 tablespoon water
1 pack (12-16oz) silken tofu
In a medium-size saucepan, add the sweet corn and chicken broth. Bring to a boil, and season with the white wine, salt and pepper.
Combine the cornstarch and water really well, and stir in the soup.
In a small bowl, whisk the egg using a fork or chopsticks. Drizzle into the boiling soup a little at a time.
Cut the tofu into 1/2 inch cubes and add to the soup.
*Preferably Chinese chicken broth.