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 egg
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.


  1. Mmmm, this soup sounds great!!! I am a HUGE soup fan - it is so comforting.

    1. I am a huge soup fan, too!
      Hope you enjoy this :)