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

Directions

  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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