How to make corn and ginger soup…

Ok, I know that corn is one of those starchy vegetables that’s probably best moderated, but I absolutely love it. Plus, it’s in season now – I bought four huge  – and I mean huge – cobs the other day at the markets for $3.

I was going to make sweetcorn fritters for breakfast with them, but when Sunday morning came along I couldn’t be faffed. Instead, I stripped the cobs off the kernels and used half of them in this soup. In case you’re wondering, the other half has gone into the freezer for when I can be bothered to do the fritters.

One of my favourite dishes in the world is really good Chinese takeaway sweetcorn and chicken soup. I like making it at home too – to avoid the MSG and seriously salty aftertaste – but Miss 19 doesn’t like the gloopy texture from the cornflour and eggs.  She does, however like this one.

You’re seasoning this with shaoxing wine and soy sauce so it still has a vaguely Asian taste to it, but is much lighter in taste and texture than the Chinese takeaway version. Plus, you get the fabulously sunny yellow from the corn still shining through.

We had some stock left over from when we had Hainanese chicken rice the other night, so that went in as well and added another layer of gingery flavour – I usually add a knob of ginger, a heap of garlic cloves and the green spring onion ends to the water I poach my chicken in.

Anyways, to the soup…

What you’ll need

  • 2 cups corn kernels
  • About a tablespoon grated ginger
  • 1 clove of garlic, grated
  • 1 litre chicken stock or water
  • Finely sliced spring onions – about half a cup
  • 1 tablespoon Shaoxing wine (sometimes it’s spelt shao hsing)
  • 2 tablespoons soy sauce (or to taste) – use tamari or gluten-free soy sauce if you’re gluten intolerant
  • Salt and pepper to taste
  • 1 or 2 finely sliced thai chillis – if you have them lying around and want to spice things up a tad…purely optional

What you do with it

Heat some vegetable oil (we use rice bran oil) in a large saucepan over medium heat. Add the ginger, garlic, spring onions, and chillis (if you’re using them) and stir-fry for a minute or so, before tossing in the corn and doing the same for another minute. Pour in your stock (or water) and bring it to the boil. That’s pretty much it – except for the seasoning ie the Shaoxing, soy sauce and salt and pepper. Simmer for another 5 minutes or so and you’re done.

If you want to make it look a tad more spesh, drizzle over a couple of drops of sesame oil, sprinkle some more sliced spring onion, and maybe toss in some chopped coriander.

To take it to another level, add some sliced poached chicken into the bowl before pouring the soup over it. That turns it from lunch into Sunday dinner.