Cantonese Corn Soup

This Cantonese Corn Soup recipe is my personal adaptation, inspired by the flavors and techniques found in The Food of China: A Journey for Food Lovers by Deh-Ta Hsiung and Nina Simonds. While I’ve adjusted ingredients and proportions to reflect my own taste and cooking style, the comforting essence of traditional Chinese home cooking remains at its heart. The original cookbook, available here on Amazon, has long been a favorite source of culinary inspiration in my kitchen.

Cantonese Corn Soup 

Serves 10 (

 

Ingredients:

  • 2 cups ground pork
  • 2/3 cup Shaoxing rice wine (divided)
  • 3 cans (400 g or 14 oz each) creamed corn
  • 6 cups chicken stock (preferably Campbell’s or homemade)
  • 1 tsp salt
  • 3 tbsp cornstarch (more if you want it thicker)
  • 2 egg whites, lightly beaten
  • 2 tbsp water
  • 1 tsp roasted sesame oil

Instructions:

  1. Prepare the Pork: Place the ground pork in a bowl and add 3 tablespoons of rice wine. Mix well to combine.
  2. Combine with Stock: In a large pot, add the ground pork mixture to the room-temperature chicken stock. Stir well to ensure there are no clumps of pork.
  3. Add Corn and Seasoning: Add the creamed corn, remaining rice wine, and salt to the pot. Bring the soup to a boil, stirring occasionally.
  4. Skim the Soup: As the soup boils, skim any scum that forms on the surface.
  5. Thicken the Soup: In a small bowl, combine the cornstarch with enough water to form a paste. Slowly add the cornstarch mixture to the soup while stirring. Let the soup simmer until thickened. Remove from heat.
  6. Add Egg Whites: Mix 2 tablespoons of water with the beaten egg whites. Slowly pour this mixture into the pot in a thin stream, stirring gently once or twice.
  7. Finish the Soup: Add the roasted sesame oil and give the soup a final stir.
  8. Serve Immediately: Serve the soup hot, and enjoy!

Serve immediately

Ingredients for Cantonese Corn soup

Cantonese Corn Soup is a comforting and flavorful dish that blends the sweetness of creamed corn with the savory richness of ground pork and chicken stock. A key technique in preparing this soup is mixing the raw ground pork into room temperature chicken stock before heating. This method ensures the pork is evenly distributed throughout the broth, creating a cohesive texture without clumps. If the pork is added to hot or boiling stock, it will cook instantly and form lumps, making it harder to incorporate. Though the taste remains unaffected, this approach affects the soup’s texture and overall presentation.

 

If you do end up with clumps, don’t worry—simply running the soup through a blender will give it a smoother consistency. While that’s a perfectly acceptable option, I personally prefer a bit of texture in this soup, where you can taste the tender bits of pork in every spoonful. Once the pork is fully integrated and the stock is brought to a gentle boil, creamed corn, Shaoxing wine, and seasonings are added. The soup is thickened with a cornstarch slurry and finished with silky ribbons of egg white and a drizzle of sesame oil. The result is a nourishing bowl of warmth that’s ideal as a starter or a light, satisfying meal on its own.

When it comes to presenting Cantonese Corn Soup, a few simple garnishes can elevate both its appearance and flavor. A sprinkle of finely chopped chives or green onions adds a pop of color and a fresh, mildly pungent note that contrasts beautifully with the creamy, savory base of the soup. For a more traditional touch, consider adding a few thin slices of hard-boiled egg on top just before serving—this not only gives the dish visual interest but also a subtle richness that complements the delicate egg white ribbons already in the soup. Serve the soup in a warmed bowl to help retain its temperature, and if desired, finish with a light swirl of sesame oil for an extra aromatic flourish.

 

To round out the meal, pair this soup with a crisp, refreshing side salad. A cucumber and sesame salad dressed with rice vinegar and a touch of sugar balances the warmth of the soup with cool, crunchy textures. You might also consider a simple Asian slaw with napa cabbage, carrots, and a light soy-ginger dressing. For a heartier option, serve the soup alongside scallion pancakes or steamed buns filled with vegetables or pork. These sides enhance the meal without overpowering the delicate flavors of the corn soup, creating a satisfying and well-balanced dining experience.