Make Ahead

Asian Corn and Chicken Soup

January 16, 2010
0 Ratings
  • Serves 4
Author Notes

This was adapted from a Sunset Magazine recipe that was about ten years old when my mother's friend passed it along to me about a dozen years ago.This healthy soup is perfect on a chilly evening. A shot of hot sauce or a dash of chili oil gives an added boost to the mild heat from the ginger. —Lizthechef

What You'll Need
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons rice wine or dry sherry
  • 1 1/2 teaspoons Asian dark sesame oil
  • 3 tablespoons cornstarch
  • 2-3 cloves of garlic, peeled and chopped
  • 2 tablespoons fresh ginger root, peeled and finely minced
  • 6 cups best quality chicken stock
  • 1 carton of silky tofu
  • 1 1/2 cups frozen corn
  • 1 teaspoon low-sodium soy sauce
  • 1 egg, beaten
  • 1/2 cup chopped scallions
  • 1 dash hot sauce or chili oil (optional)
  1. Chop the chicken into spoon-sized pieces. Mix with the sherry or rice wine, 1/2 t. sesame oil, 1 T. cornstarch. Set aside.
  2. Heat 1/2 t. sesame oil and briefly cook the garlic and ginger. Add the chicken, cook 2-3 minutes, then add the stock and bring to a boil.
  3. Cut the tofu into 1/2 inch cubes. Add to stock mixture. Add corn as well. Cook ten minutes.
  4. Blend 2 T. cornstarch with the soy sauce and 1/4 c. water and whisk until smooth. Add to soup and stir for a minute or two.
  5. Beat the egg and pour slowly into the soup, stirring the soup with a fork so as to shred the egg in the soup. Add final 1/2 t. sesame oil to float on top of the soup. Garnish with chopped scallions. Add a dash of hot sauce or chili oil, if desired.

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