3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I made this even though I was out of scallions. It was still great eatin' I would have liked just a little less tofu. I confess I added about a half teaspoon of chili garlic sauce. I am now going to experiment with added rice vinegar! Loved the gingery spice of this soup.

0 people found this helpful. Was it helpful to you? [Yes] [No]
windhorse23 September 11, 2011

Was looking for a Chinese chicken soup recipe and I am so happy I found this one! I used the stock (broth) and left-over meat from a whole chicken I roasted the night before and then boiled the bones to make the stock. The tofu addition was the perfect texture contrast to the chicken and corn. Loved the ginger -Don't skip it - This is definitely a "keeper recipe" for me.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Wickedgood@Maine December 28, 2008

Beautiful soup! Though there are a few changes I'll make next time (and there will definitely be one.) First, I'll be extra careful not to get the garlic and ginger too brown. I may even skip the frying in sesame oil step and just add them to the soup stock. I'll also take more care to get the green onion chopped very finely. May also use a little less green onion. Then, I think, for me, this soup will be absolutely perfect. But it was very very good the first time around, too. Thank you for posting this recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mianbao November 12, 2006
Chinese Chicken and Corn Soup