Easy corn soup

    15 mins

    This is a simple dish I make for myself when I'm in a rush for a quick lunch. It's enough to fill me up for lunch but you can make it as an accompaniment to dinner. You can add cooked chicken or ham as well if you'd like.


    Central Region, Singapore
    1 person made this

    Serves: 1 

    • 1 (400g) can cream-of-corn
    • Half can of water or chicken broth
    • 1 teaspoon Chinese wine or dry sherry
    • Salt and white pepper
    • 1 egg, lightly beaten
    • 1/4 teaspoon sesame oil
    • 1/2 stalk spring onion, finely chopped for garnish

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a medium pot, combine cream-style corn and water or broth (no need to pull out the measuring cups, just fill half the can with liquid).
    2. Let simmer gently over medium heat for about 3 minutes. Stir in the Chinese wine and salt and white pepper to taste.
    3. Reduce the heat to low and pour the egg into soup in a steady stream, and quickly stir in one direction to form ribbons.
    4. Drizzle with sesame oil and garnish with spring onions.

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