Corn Soup

Name: Corn Soup (Suk Mai Geng)
Cuisine: American
Ingredients: 1 Tbsp neutral oil or peanut oil; 1 Tbsp neutral oil or peanut oil; 2 ears of corn, shucked, kernels cut off, and cobs reserved, or 1½ cups [245 g] frozen corn; 2 ears of corn, shucked, kernels cut off, and cobs reserved, or 1½ cups [245 g] frozen corn; 2 ears of corn, shucked, kernels cut off, and cobs reserved, or 1½ cups [245 g] frozen corn; ½ tsp finely chopped fresh ginger; 2 Tbsp cornstarch dissolved in ¼ cup [60 ml] water; ⅛ tsp turmeric powder, for color (optional); 4 cups [945 ml] Clear Stock or water; 4 cups [945 ml] Clear Stock or water; 1 oz [30 g] tofu skin, rehydrated, and/or 4 oz [115 g] soft tofu, cut into ⅛ in [3 mm] strips; ⅛ tsp white pepper powder, plus more for serving; ½ tsp salt; 2 Tbsp cornstarch dissolved in ¼ cup [60 ml] water; Chopped scallions, for serving; Toasted sesame oil, for serving; 1 oz [30 g] tofu skin, rehydrated, and/or 4 oz [115 g] soft tofu, cut into ⅛ in [3 mm] strips; 6 baby corn, roughly chopped (optional)

Suk Mai Geng

Preparation info

Makes
2 to 4
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

In the twentieth century, canned goods were essential pantry staples for cha chaan tengs’ Chinese-Western dishes. One of these imports was canned corn, which was brought in around the 1920s from the United States. The origins of this creamy and substantial soup are unclear, but it is a classic dish in Hong Kong, as well as in Chinese-American restaurants, today. I like to use fresh corn, as the cobs also lend to the flavor and creaminess of the soup.

Ingredients

Asia
Americas
Hong Kong (China)
United States
Soup
Vegan
Gluten-free

Ingredients

Method