Yen Can Cook: Minced Meat Corn Soup
I love corn and I always stock up one or two in my fridge. It is delicious by just simply steam it then spread with butter and sprinkle of salt. Corn also very versatile that can be used as soup boiling ingredients (eg: ABC soup), add in when cooking porridge or stir fried vegetable and of course in dessert making (eg: corn pudding)
I keep my fresh corns by peeling them into kernels which is easier to be consumed.
Inspired by my friend when I saw her post of corn soup that she prepared. Her version was quite basic by just using canned sweet corn, while I prefer more flavors in my soup so I add in minced meat and egg. A simple soup dish that can be ready within 20 minutes. (Refer HERE for another quick soup recipe)
Ingredients
1 corn (peel into kernels) or substituted with canned sweet corn
50g minced meat (marinate with soy sauce, sugar, pepper and Shao Xin Wine for 1 hour)
1 egg
Chicken/ vegetable stock (or plain water)
Sesame Oil
Salt and pepper to taste
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Step 1: Put the stock in a pot and bring to boil. Add in corn kernels, reduce to medium heat and simmer for 10 minutes.
Step 2: Add in minced meat then cook till the meat is thoroughly cooked.
Step 3: Season with salt and pepper if necessary.
Step 4: Slightly beat the egg, stir into the soup and off the fire.
Step 5: Drizzle with sesame oil before served.
Happy Cooking!
I wonder how long it takes you to peel your own corn. I usually just steam and cut for the boys. No butter or salt as I prefer them to have it naturally. I love your soup. I always add corn in my soups too but I’ve never tried cooking this minced meat corn soup before. Maybe I shall give it a try one day. Thank you for sharing the recipe, Choi Yen. Can you help me peel the corn? 😛
Actually it doesn’t take long to peel the corn, I peel it while watching TV. Sure I can help you but u have to come my house & collect wor, hehe 😛
I love corn soup. I usually put in a combination of whole corn (the stem has a lot of flavour) and kernels. I don’t know about peeling corn coz I just run my knife down the cob to detach the kernels (a job that takes merely seconds to do). I used to buy already cut out kernels until I realised it’s so easy to detach them from the cob. ;D
wah you very “yau sum gei” to peel all the corns. hahaha.
Looks good, I just came back from Cameron Highland and bought quite a lot of jagung, haha!
I like this soup too. Its simple and nice.
But I use the corn from can. hehe…
this looks like a really delicious soup — i can imagine the sweet flavours from the corn combined with the tenderness of the meat 🙂
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