Print

Restaurant-Style Sweet Corn Soup

A close-up of a white bowl filled with bright yellow sweet corn soup featuring delicate white egg ribbons.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, savory sweet corn soup at home. This recipe delivers the comforting, slightly thickened texture you find in your favorite Chinese restaurants, perfect for a quick meal.

Ingredients

Scale
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups sweet corn kernels (fresh or frozen)
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 large egg
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. Pour the chicken broth into a medium saucepan and bring it to a gentle simmer over medium heat.
  2. Add the sweet corn kernels to the simmering broth. Cook for 5 minutes.
  3. In a small bowl, whisk together the water and cornstarch until smooth. This is your slurry.
  4. Slowly pour the cornstarch slurry into the simmering soup while stirring constantly. Continue stirring until the soup thickens slightly, about 1 to 2 minutes.
  5. In a separate small bowl, lightly beat the egg. Reduce the heat to low. Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in one direction. Cook for 1 minute until the egg forms ribbons.
  6. Stir in the sugar, salt, white pepper, and soy sauce. Taste and adjust seasoning if needed.
  7. Remove the soup from the heat. Stir in the sesame oil just before serving.
  8. Ladle the soup into bowls and serve immediately.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • If you prefer a creamier texture without adding dairy, blend half of the cooked corn kernels with a little broth before adding them back to the pot.
  • You can garnish with chopped green onions for added color and flavor.

Nutrition

Find it online: https://blissbatter.com/sweet-corn-soup-restaurant-style-recipe/