An easy delicious soup that starts with canned corn!
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: soul food, Soup
Cuisine: Asian, Asian-American
Keyword: Cantonese cooking, Corn, soup
Ingredients
14.5ouncecan of creamed style cornDel Monte is my go-to
1/2cupground pork or thinly sliced pork
Marinade for Pork
1tspsoy sauce
1 tspoyster sauce
1-1/2 tsp rice wine
dash of white pepper
1/4 tsp salt and sugar
To finish the Soup
3-4cupswater or low sodium chicken brothor half and half water & broth
1-2eggs
1green onion sliced on the diagonal
salt and pepperto taste
Instructions
Combine marinade ingredients with pork in a small bowl, set aside, let it sit for 10-15 minutes.
Heat 1 T oil in a 3-4 quart saucepan. When oil is hot, add ginger and cook for 1 minute to flavor the oil.
Add pork to pot and sauté until it is no longer pink.
Add water and/or stock and bring to a boil, immediately lower heat to a simmer for 10-15 minutes.
Add creamed corn. Bring to a boil and turn down heat to low. Simmer for 5 minutes.
As the soup simmers, break eggs into a small bowl. Lightly beat, no need for the eggs to be completely blended.
Turn heat off or set to very low and add eggs to soup in a steady stream, all the while stirring the soup with a fork or chopsticks in one direction. If the flame is too high the egg will curdle!
Season with salt and white pepper to taste. Garnish with green onions.
Options:
1 tsp sesame oil
¼ - ½ cup corn kernels ( I use frozen) add with canned creamed corn
Substitute ground chicken or turkey for pork
For a thicker soup:
Mix ½ tablespoon of cornstarch with 1 tablespoon water or stock. Add this slurry to the soup, heat until soup thickens. Turn heat down and add egg. I find if you use 2 eggs in this soup this will create enough body in the soup such that cornstarch is not necessary.