Chinese Chicken and Corn Soup

This simple soup is thick, silky, and naturally creamy without dairy. Sweet corn blends with tender chicken and a gentle hint of soy, ginger, and garlic. Whisked egg adds classic ribbon-like strands that give body, making it comforting and nourishing. Works perfectly as a light meal or a starter for two to four people.

Instructions

1. 1

   Combine broth, creamed corn, soy, wine, ginger, garlic, and cornflour slurry in a saucepan. Bring to a boil, then reduce heat to medium.

2. 2

   Simmer for 5 minutes, stirring now and then, until slightly thickened.

3. 3

   Taste and adjust with salt. Remove from heat, then slowly drizzle in whisked egg while stirring to create ribbons.

4. 4

   Stir through the chicken, season with white pepper, and ladle into bowls. Top with scallions if using.

Recipe Notes

• For extra aroma, finish the soup with a drizzle of toasted sesame oil just before serving.

• If freezing, omit the cornstarch slurry until reheating, since thickened soups can turn slightly watery after thawing. Leftovers can be thickened again with a little more slurry when warming.

• Great for turning into a full meal by adding leafy greens such as Chinese broccoli or broccolini during simmering.

• Vegetarian and vegan versions work well too — simply swap the stock and leave out the chicken.