As i mentioned in the previous Charlie Sauce recipe – corn soup.
When I saw this recipe I knew it would make our lives so much better!
The original recipe called for chicken, but we decided it would be even better with 2 eggs instead of the the chicken, and darn were we correct.
This is a fabulous meal, side, appetizer. Whatever you need it for, want to eat it with etc. Definitely give it a try and enjoy!
Chinese Corn Soup – Recipe Tin Eats
April 29, 2025
Category
Appetizers
Soup
Persons
4
Serving Size
3/4-1 cup
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
The Base
- 2 cups (500ml) chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 2 tbl Charlie stir fry sauce
- 1 tsp ginger , minced or finely chopped
- 1 garlic clove , minced or finely chopped
- 1/8 tsp white pepper
To Finish
- 2 eggs , whisked
- Salt and white pepper , to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Place all the soup ingredients in a medium saucepan over medium-high heat.
- Bring to a simmer, then reduce the heat to medium and simmer gently for 3 minutes.
- Egg Ribbons
- Turn up the heat to medium high so the soup is simmering rapidly.
- Use a wooden spoon to swirl the soup slowly to create a lazy whirlpool
- Slowly pour the egg into the middle.
- The swirling motion of the sour will set the egg into ribbons within seconds of the egg hitting the hot broth.
- Serve
- Ladle into bowls
- Finish with green onion and a pinch of white pepper and a drizzle of sesame oil
Verdict:
Amazing! So love this soup!
