This is also a recipe for this time of year when we are busy with all the holidays activities and need a fast nutritious meal. Serve this soup with some crusty bread and a green salad, yum!!!!!
Yes, in a pinch, I have resorted to canned chicken broth for this recipe. I realize many who know me and reading this are thinking “Norma using canned chicken broth?” Well, there are times when you do what you have to do.
Do use this recipe as a guide and adjust ingredients to your own taste and need (a thick hearty soup or a thin one). Ideally this soup is best using fresh off the cob sweet corn, especially if the ears of corn are from the garden to the pot and of course homemade broth.
From “My Students’ Favorite Chinese Recipes updated edition” by Norma Chang
3 – 4 cups chicken or vegetarian broth
1 14-ounce can cream style corn (see NOTE 1)
8 ounces soft or silken tofu, mashed using a fork
1 whole eggs or 2 egg whites, lightly beaten
¼ – ½ teaspoon Asian sesame oil, optional
Chili oil or chili sauce to taste, optional
1 – 2 tablespoons thinly sliced green part of scallion
1. In a stock pot, bring broth to boil. Add tofu and bring to boil again. (see NOTE 2)
2. Add corn, bring to boil. Stir in egg, then sesame oil.
3. Ladle into individual soup bowls. Sprinkle on a bit of scallion and chili oil or chili sauce to taste. Serve hot.
NOTE 1: Instead of canned cream style corn, use 2 or more ears sweet corn. Cut off kernels from the cob using a sharp knife and scrape cob using the dull edge of the knife to collect any left-behind kernels and milk.
NOTE 2: If using fresh corn add corn during step 1 and tofu during step 2.
NOTE 3: If you need to make the small bits of tofu disappear, puree soup before adding corn. If you are using fresh corn, following recipe as written. After adding corn simmer for a few mintues then stir in egg.
Copyright © 2011 by Norma Chang