Best 7 Chinese Corn And Mushroom Soup Recipes

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Indulge in the comforting flavors of Chinese Corn and Mushroom Soup, a delightful delicacy that combines the sweetness of corn with the savory richness of mushrooms. This classic Chinese soup is not only a culinary delight but also a nutritious dish packed with essential vitamins and minerals. With its simple ingredients and easy-to-follow instructions, this soup is perfect for both novice and experienced cooks. In this comprehensive guide, we'll take you through three irresistible variations of Chinese Corn and Mushroom Soup: the classic version, a vegetarian delight, and a spicy Szechuan-style soup. Each recipe offers a unique twist on this timeless dish, catering to diverse palates and dietary preferences. Get ready to embark on a culinary journey as we explore the delectable world of Chinese Corn and Mushroom Soup!

Let's cook with our recipes!

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 10m

Number Of Ingredients 11

2 cups (500ml) chicken or vegetable broth/stock
1 can (16oz/420g) creamed corn
1 tsp soy sauce ((all purpose or light))
1 tbsp Chinese cooking wine (OR Mirin or Dry Sherry (can omit))
1 tsp ginger (, minced or finely chopped)
1 garlic clove (, minced or finely chopped)
1 tsp cornflour / cornstarch (, mixed with a splash of cold water)
1 egg (, whisked)
1 cup shredded cooked chicken
Salt and white pepper (, to taste)
3 tbsp sliced scallions / shallots ((optional))

Steps:

  • Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
  • Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
  • Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
  • Add the chicken, season with white pepper, and serve, garnished with scallions.

Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g

CHINESE CORN SOUP (鸡蛋玉米羹)



Chinese Corn Soup (鸡蛋玉米羹) image

The ultimate comfort food you can easily create at home. My recipe uses the traditional approach to cook chicken, corn, and peas along with eggs in a hearty chicken soup.

Provided by Maggie Zhu

Categories     Main     Side

Number Of Ingredients 11

1 tablespoon peanut oil ((or vegetable oil))
1/2 teaspoon ginger
1 green onion (, chopped)
1/2 pound (200 grams) ground chicken ((or ground turkey))
1 tablespoon Shaoxing wine (or Japanese sake) ((Optional))
1 teaspoon salt ((or to taste))
2 cups chicken stock ((*see footnote 1))
1 to 2 cups frozen corn ((*see footnote 2))
1/4 cup frozen peas ((Optional))
2 tablespoons potato starch
3 eggs (or 4 egg whites, beaten)

Steps:

  • Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
  • Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
  • Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
  • While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
  • Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
  • Swirl potato starch slurry into the soup. Mix well.
  • Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
  • Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
  • Serve warm.

Nutrition Facts : ServingSize 1 bowl, Calories 176 kcal, Sugar 9.8 g, Sodium 489.2 mg, Fat 6.3 g, Carbohydrate 22 g, Fiber 2.3 g, Protein 8.5 g, Cholesterol 67.2 mg

CHINESE CORN-AND-MUSHROOM SOUP



Chinese Corn-and-Mushroom Soup image

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 9

4 cups low-sodium chicken or vegetable broth
3 ears corn, shucked and snapped in half
6 ounces shiitake mushrooms
1 bunch scallions (about 8)
1 1/2 inches fresh ginger, peeled
1 pound silken tofu
1/4 cup soy sauce or tamari
2 teaspoons sambal oelek, plus more for serving (optional)
1 tablespoon toasted sesame oil, plus more for serving (optional)

Steps:

  • In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
  • Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.

CHINESE-STYLE SPINACH AND MUSHROOM SOUP



Chinese-Style Spinach and Mushroom Soup image

Categories     Soup/Stew     Garlic     Ginger     Leafy Green     Mushroom     Soy     Vegetarian     Quick & Easy     Spinach     Fall     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 14 1/2-ounce cans vegetable broth
1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups thinly sliced mushrooms (about 5 ounces)
1/2 pound firm tofu, cut into 1/2-inch pieces
1/2 10-ounce bag ready-to-use spinach leaves
3 green onions, chopped

Steps:

  • Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans cream-style corn
2 (14 1/2 ounce) cans low sodium chicken broth
2 eggs, beaten
2 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
salt and black pepper

Steps:

  • In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
  • In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
  • Gradually add the beaten eggs while stirring or whisking the soup constantly.
  • Add in the corn niblets (if using) and heat though.
  • Season with salt and pepper.
  • Serve and enjoy!

Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3

MUSHROOM CORN CHOWDER



Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Use fresh corn kernels for the best flavor. Frozen corn can be used in a pinch, but fresh corn will give the soup a sweeter, more vibrant taste.
  • If you don't have any dried shiitake mushrooms, you can use fresh mushrooms instead. Just be sure to slice them thinly so that they cook evenly.
  • To make the soup vegetarian, omit the chicken broth and use vegetable broth instead. You can also add some tofu or tempeh for extra protein.
  • If you like a thicker soup, you can add a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth, then stir it into the soup until thickened.
  • Serve the soup with a side of rice or noodles for a complete meal.

Conclusion:

Chinese corn and mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken or vegetables. With its simple ingredients and quick cooking time, this soup is sure to become a family favorite.

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