Vegetarian Cream-Style Corn Soup (China)

READY IN: 15mins
Recipe by Sydney Mike

This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.

Top Review by *Parsley*

Wow! Very tasty! I loved the texture as well. I used sliced scallions in place of shallots, but that's all I changed. The fish sauce and dry sherry were lovely flavors for this soup. The chopped cilantro garnish is a must, IMO. Don't skip it. Thanx for an easy, yummy new soup recipe!

Ingredients Nutrition


  1. Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
  2. Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
  3. Garnish, if you like, with the chopped cilantro & serve immediately.

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