Sweetcorn Egg Flower Soup

    20 minutes

    This is a classic sweet Chinese soup and is very simple to make with only a handful of ingredients. Great first course in a Chinese meal.

    1 person made this

    Serves: 3 

    • 1/2 (400g) tin sweetcorn
    • 3 cups water or chicken stock
    • 2 eggs
    • 30g sugar
    • 1 tablespoon cornflour mixed with 1 1/2 tablespoons water

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Drain and rinse the sweetcorn. Place the corn in a blender with three cups of water and blend until the corn is still slightly coarse, not mashed. Pour into a saucepan and bring to the boil.
    2. Add the sugar, turn to low heat and simmer for 2 minutes. Beat the eggs with 1 tablespoon water.
    3. Gently pour the eggs into the pan while stirring to create 'egg flowers.' Bring to a boil and add the cornflour paste. Stir until the soup is slightly thickened and serve.


    Mixing the eggs with water before pouring into the soup helps keep the egg flowers small and fine.

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