Super Simple Chinese Corn Soup

Super Simple Chinese Corn Soup

Here's a simple soup made with canned corn. It's so easy, even children can make it. Clean-up is also a cinch!

Ingredients: 4 servings

Canned creamed corn
1 can (435g)
1.5 cans' worth (using the can from the corn to measure)
Chinese soup stock (granulated)
2 teaspoons
2 tablespoons
Water (for the katakuriko slurry)


1. Empty the can of corn into a sauce pan.
2. Fill the empty can with the instructed amount of water, and put the water in the pot, along with any corn remaining in the can. Turn on the heat.
3. Add the Chinese soup base.
4. Put the instructed amount of katakuriko and water into the empty can, mix together, and add to the saucepan.
5. Crack the egg into the empty can, and beat it.
6. Add the beaten egg to the sauce pan and it's done!

Story Behind this Recipe

When I'm making a Chinese side dish like gyoza or harumaki, I always make this.