Silky and Smooth Chinese-style Corn Soup

Silky and Smooth Chinese-style Corn Soup

This soup has lots of creamed corn and beaten eggs! It's silky and smooth.

Ingredients: 4 servings

Canned creamed corn
435 g (1 can)
2 teaspoons
3 cups
1/2 teaspoons
a small amount
Katakuriko dissolved in double its amount of water
1 teaspoon
3 slices
Japanese leek


1. Add creamed corn, 3 cups of water, and Weipa into a pot over high heat.
2. Beat the eggs. Finely chop the ham and green onion.
3. When the pot comes to a simmer, turn down the heat to medium. Season with salt and pepper. Add katakuriko dissolved in water, and stir well to thicken.
4. Turn the heat to high. When it comes to a boil, drizzle in the egg by letting it trickle down on a chopstick. Make sure to pour in slowly and carefully. Stir it once. Turn the heat off when the egg floats to the top.
5. Add ham and green onion into the pot. Mix it once to finish.
6. Top with coriander leaves if you like The soup becomes somewhat Asian.

Story Behind this Recipe

I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup.