Chinese Chicken and Corn Soup

• servings: 2 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

2 cups (500ml) chicken or vegetable broth/stock

1 can (16oz/420g) creamed corn

1 tsp soy sauce (all purpose or light)

1 tbsp Chinese cooking wine (OR Mirin or Dry Sherry (can omit)

1 tsp ginger (, minced or finely chopped)

1 garlic clove (, minced or finely chopped)

1 tsp cornflour / cornstarch (, mixed with a splash of cold water)

1 egg (, whisked)

1 cup shredded cooked chicken

Salt and white pepper (, to taste)

3 tbsp sliced scallions / shallots (optional)

Directions

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.

Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.

Add the chicken, season with white pepper, and serve, garnished with scallions.

Notes

For double batch;

1-2 tbs miso

Splash of sesame oil

2 heads baby bok choy

1/2 tsp red pepper flakes

Nutrition

• Serving Size: 406 g
• Calories: 360 kcal
• Total Fat: 11.8 g
• Saturated Fat: 1.4 g
• Cholesterol: 136 mg
• Sodium: 744 mg
• Total Carbohydrate: 37.3 g
• Total Sugars: 14.7 g
• Protein: 31.7 g