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Corn Soup (Oriental-Ish) Delicious

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“I really have no idea where I got this one- I think my mom came up with it when I was young and taught it to me, but I make it monthly; it's my favorite :) I usually have these ingredients lying around the house, so it's a quick fix.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 (15 ounce) cans creamed corn
  • 8 (15 ounce) cans chicken stock (use 4 if they're the "add water" kind)
  • 14 cup sesame oil (roughly- maybe a little less)
  • 14 cup soy sauce (roughly- maybe a little less)
  • 3 eggs

Directions

  1. Put your chicken stock and creamed corn in a pot and heat until at a rolling boil.
  2. Add the sesame oil and soy sauce (it's really to taste, but I put my estimates up. I use a lot).
  3. Beat your eggs in a seperate bowl. (You can use only the whites to lower the fat content if you'd like- the result is the same).
  4. Wait until your pot gets boiling again and pour in your eggs VERY slowly in a thin stream, while stirring quickly, to feather them.
  5. You're done! Depending on how boiling your soup was when you poured in your eggs, they will either make thin steaks (if boiling) or will just thicken the soup by making it homogeneously eggy (if not quite boiling). It's great either way, so no worries :).

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