Cantonese Corn Soup

Make and share this Cantonese Corn Soup recipe from Food.com.wow oh wow this is great. cheap too! i didnt use the ham just a drop of liquid smoke this soup is creamy without adding cream used egg beaters for the eggs. i use crushed jarred ginger so didnt boil the 20 minutes . it was fast coming together great pantry soupI'd call this an oldie but goodie! I loved the ginger scented broth combined with the smokiness from the sesame oil. I didn't use the rice wine (turns out I had rice wine vinegar, which I don't think is the same) and it was great without it. Super easy to make!

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  • Prep
    10 mins
  • Cook
    30 mins
  • Serve in
    40 mins

Ingredients

  •   2 (13 3/4 ounce) cans chicken broth
  •   1 1⁄4 cups water
  •   1⁄3 cup chinese rice wine (or sake)
  •   3 tablespoons chinese rice wine (or sake)
  •   2 slices fresh ginger (about 1/4 inch each)
  •   2 (17 ounce) cans creamed corn
  •   salt
  •   2 1⁄2 tablespoons cornstarch
  •   2 large egg whites, beaten
  •   1 teaspoon oriental sesame oil
  •   1 ounce cooked ham, minced

Instructions

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