Vegetarian Chinese Corn Soup

6 bowls
40 Minutes

10 minutes work, boils for another 30 and serve 6. And the best part, you have only a few dishes to clean at the end.

First, you open 2 cans of sweet corn.

One you empty to the food processor (or blender) and puree until smooth. Then, place in a pot on the stove.

The other you pour as is to the pot. Add spices according to personal taste (I usually add thyme, black paper, garlic powder, dry oregano and cumin). Do not add salt as the soy sauce will make it salty.

Whilst it boils, in the same can you place 2 tbs of corn starch and half a cup of cold water and mix until dissolved. Add the content to the pot, plus two cups of hot water and mix until thickened. When thick enough, add 2 tbs of soy sauce and 1 tsp of sugar.

Then, beat (still in the same can if you wish no to do dishes tonight) 2 eggs and pour slowly into the pot, whilst stirring it.

Boil for another 2-3 minutes.

and serve hot


Vegetarian Chinese Corn Soup

Recipe details

  • 6 bowls
  • Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes





Pour one can of sweet corn to the food processor until smooth
place the content, plus the other can, in a pot
boil for 10 minutes
mix the corn starch with 1/2 cup cold water
add the corn starch and 2 cups of hot water
add soy sauce
beat the eggs and add slowly to the pot
boil for another 2-3 minutes before serving

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