Try, filling soups for veggies, vegans & meat lovers
Check out these 3 easy Chinese corn soups to try on those meat-free Monday’s… or not.
3 easy Chinese corn soups
We’re out the other side of the Xmas break.
And let’s be honest, it’s hard getting back into the swing of things.
Plus, you have a little guilt hanging over you from all the amazing food eaten.
So, these delicious, simple Chinese-inspired corn soups are the perfect antidote to the Xmas break overload.
They’re simple to make, tasty AND tick the boxes for adaptations, depending on what day of the week you’re on (meat-free, vegan, or meat lovin’).
So you can choose which of these 3 easy Chinese corn soups you want to whip up depending on your mood.
1. Veggie sweetcorn egg drop soup
In a nutshell, this soup has beaten eggs dropped into it which cook right into the soup.
Sure, it’s not the prettiest but it’s simple, hearty and filling… and it’s low calorie. Huzzah!
The base of the soup is a paste made from red chillies, garlic and sweetcorn kernels.
Then you just add some veggie stock, spring onions and beaten eggs.
You can add more red chilli and green spring onions as a garnish to add some texture.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2 – 3
- 1 mild red chilli, seeds removed
- 1 clove garlic, peeled
- 260 g sweetcorn kernels – I used tinned
- 1/2 tbsp sesame oil
- 2 tsp cornflour
- 1 litre good quality vegetable stock
- 1 tbsp soy sauce
- Black pepper
- 2 eggs
- 1 spring onion, chopped
- 1 tsp sesame seeds (optional)
- Add the red chilli and clove of garlic to a food processor, along with about 2/3 of the sweetcorn. Blitz to form a coarse paste.
- Heat the sesame oil in a saucepan, and add the sweetcorn paste. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the cornflour, and mix well.
- Add the vegetable stock and soy sauce, along with a generous amount of black pepper and the remaining 1/3 of the sweetcorn. Stir gently to incorporate the sweetcorn paste, using the back of the spoon to break up any lumps. Bring to a simmer, and cook for 5 more minutes.
- Lightly beat the eggs in a separate bowl. Over a medium heat, slowly pour the eggs into the soup, and stir gently as they cook (more vigorous stirring will lead to smaller strands of egg). Add the chopped spring onions, cook for 1 more minute or until the egg is completely cooked, then serve topped with sesame seeds if desired.
2. Meat lovers Chinese chicken and corn soup
A very quick soup that’s thick, creamy (but with no cream!) and perfect on a cold winters day.
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
- 2 cups (500ml) chicken or vegetable broth/stock
- 420g creamed corn
- 1 tsp soy sauce
- 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (can omit)
- ginger, 1 tsp minced or finely chopped
- garlic clove , minced or finely chopped
- 1 tsp cornflour / cornstarch , mixed with a splash of cold water
- 1 egg , whisked
- shredded cooked chicken, approx 1 cup
- Salt and white pepper , to taste
- 3 tbsp sliced scallions / shallots (optional)
- 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.
3. Vegan creamy easy sweetcorn soup
Prep time: 5 mins
Cook time: 10mins
Total time: 15 mins
This unfussy sweetcorn soup only requires a few ingredients and can be prepared in 15 minutes. It has a creamy, mild and sweet flavour; popular with children. Also, It doesn’t just go well with your Chinese meals, it also pairs well with toast or ciabatta.
- 1 tin creamed sweetcorn (normally around 400ml)*
- 400ml water (equal to the mls in the tin)
- 1/4 tsp salt
- 1/2 tsp Bouillon (vegetable stock) *
- 1 tsp olive oil
- 1 long spring onion (white part only)
- 50g oyster mushrooms, finely chopped (optional)
- Handful of coriander, finely chopped (optional)
- Divide the spring onion into 3 equal parts. Slice 1 part horizontally for garnish and thinly shred the over 2 parts for cooking.
- Heat the olive oil in a saucepan, add the finely shredded spring onion and fry for 2-3 minutes until it turns slightly golden in colour.
- Pour in the creamed sweetcorn and then refill the tin to the top with water and pour that in as well. Cook on high heat until the soup is boiling.
- Add the chopped oyster mushrooms (if using), season with salt and bouillon and stir gently.
- Reduce the heat to medium, cover with the lid and simmer for 5 minutes.
- Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.
Fancy some other greats soups and broths?
Check out three of my favourites here, including;