Chinese Velvet Corn Soup*

This Chinese classic soup is a fresher and healthier version than you will find in most restaurants.

If you have the time and plan ahead, it tastes so incredible when made with a homemade Chinese chicken stock, which is very simple to make, yet yields truly gourmet results.

You can add a bit more corn starch if you like it thicker.  I prefer to have it more naturally textured, highlighting all the fresh flavors from the sweet corn and ginger. Fresh corn is best in this recipe; however, you can use frozen corn when you cannot find fresh. The fresh corn reminds me of my childhood when my family went to a cornfield where we picked and ate sweet corn right there in the field, I couldn’t believe how delicious it was in its raw natural state.

• 8 fresh cobs of corn, shucked, or 7 cups frozen corn kernels
• 3 tablespoons grape seed oil
• 1 large sweet white onion
• 4 cloves garlic, chopped
• 4 tablespoons fresh ginger, peeled and finely chopped
• 1 tablespoon light soy sauce (I use Lee Kum Kee brand so do not confuse with low sodium soy sauce; they are not the same.)
• 12 cups (3 quarts) homemade Chinese chicken stock** or store bought chicken or vegetarian stock of your choice
• 1 cup Chinese rice wine, or dry sherry (not cooking wine)
• 2-3 tablespoons Osem brand natural chicken bouillon powder (Use a gluten-free variety for gluten-free variation
• 2-3 tablespoons of corn starch mixed into 1/3 cup of cool water (use a gluten-free variety for gluten-free variation)
• pinch of white pepper
• 4 omega 3 free-range eggs, lightly beaten
• 2 teaspoons sesame oil, toasted
• 1/4 cup thinly sliced scallions for garnish
• sea salt and freshly ground black pepper to taste

Remove any excess corn silk from the corn cobs with your hands under running water.

Remove the kernels from the corn cobs with a chef’s knife on a sturdy cutting board. Reserve kernels and toss away cobs.

In a large heavy bottom pot, heat the oil to medium heat and sauté onion, ginger and garlic for about 2-3 minutes.  Add the chicken or veggie stock, rice or sherry wine, corn, bouillon powder and white pepper.

Bring to a boil, then reduce to a simmer. Mix well, then cover and cook for 30 minutes.

Bring soup to a boil, then gradually whisk in the cornstarch slurry, (mixture) mixing the soup constantly until slightly thickened. Drizzle in the beaten eggs and continue to mix and reduce heat immediately. Season with salt and pepper to taste and serve garnished with the freshly sliced scallions.

Serves 8-10  (freezes well)

*Meat or Parve (non-dairy) when made with vegetable broth

**See Karen’s home-made Chinese chicken stock recipe at Delicious and Kosher.com

Chinese Velvet Corn Soup*

 

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This Chinese classic soup is a fresher and healthier version than you will find in most restaurants. If you have the time and plan ahead, it tastes so incredible when made with a homemade Chinese chicken stock, which is very simple to make, yet yields truly gourmet results. You can add a bit more corn starch if you like it thicker. I prefer to have it more naturally textured, highlighting all the fresh flavors from the sweet corn and ginger. Fresh corn is best in this recipe; however, you can use frozen corn when you cannot find fresh. The fresh corn reminds me of my childhood when my family went to a cornfield where we picked and ate sweet corn right there in the field, I couldn’t believe how delicious it was in its raw natural state.

Author: Karen Abir

Recipe type: Eating Clean, Shabbat & Holiday, Soups & Sandwiches

Cuisine: Parve (non-dairy) when made with vegetable broth

Serves: Serves 8-10 (freezes well)

Ingredients

• 8 fresh cobs of corn, shucked, or 7 cups frozen corn kernels
• 3 tablespoons grape seed oil
• 1 large sweet white onion
• 4 cloves garlic, chopped
• 4 tablespoons fresh ginger, peeled and finely chopped
• 1 tablespoon light soy sauce (I use Lee Kum Kee brand so do not confuse with low sodium soy sauce; they are not the same.)
• 12 cups (3 quarts) homemade Chinese chicken stock** or store bought chicken or vegetarian stock of your choice
• 1 cup Chinese rice wine, or dry sherry (not cooking wine)
• 2-3 tablespoons Osem brand natural chicken bouillon powder
• 2-3 tablespoons of corn starch mixed into ⅓ cup of cool water
• pinch of white pepper
• 4 omega 3 free-range eggs, lightly beaten
• 2 teaspoons sesame oil, toasted
• ¼ cup thinly sliced scallions for garnish
• sea salt and freshly ground black pepper to taste

Instructions

1. Remove any excess corn silk from the corn cobs with your hands under running water.
2. Remove the kernels from the corn cobs with a chef’s knife on a sturdy cutting board. Reserve kernels and toss away cobs.
3. In a large heavy bottom pot, heat the oil to medium heat and sauté onion, ginger and garlic for about 2-3 minutes. Add the chicken or veggie stock, rice or sherry wine, corn, bouillon powder and white pepper.
4. Bring to a boil, then reduce to a simmer. Mix well, then cover and cook for 30 minutes.
5. Bring soup to a boil, then gradually whisk in the cornstarch slurry, (mixture) mixing the soup constantly until slightly thickened. Drizzle in the beaten eggs and continue to mix and reduce heat immediately. Season with salt and pepper to taste and serve garnished with the freshly sliced scallions.

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