Name: Sweetcorn and Ginger Soup
Yield: Serves 4–6
Cuisine: China
Ingredients: 2 tablespoons rice wine or dry sherry; 1 tablespoon sugar; 1 tablespoon finely chopped spring onions; 2 teaspoons salt; 150 ml (5 fl oz) milk; 1.2 litres (2 pints) vegetable stock; 1 tablespoon finely chopped fresh ginger; ½ teaspoon sesame oil; ½ teaspoon freshly ground white pepper; 1 tablespoon oil, preferably groundnut; 1 egg, beaten; 750 g (1½ lb) fresh sweetcorn on the cob, or 425 g (15 oz) tinned sweetcorn kernels

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Sweetcorn soup with crab or chicken has become a very popular dish in many Chinese restaurants in the West. It is not truly Chinese but rather reflects a blend of Eastern and Western traditions. Here is my version of the soup, a lighter vegetarian one that contains the zest of fresh ginger to enliven it. I prefer to use fresh sweetcorn, as I find the starch used in the tinned variety tends to make the soup heavy. The milk in the recipe is definitely borrowed from the Western tradition; for