Enjoy the heartwarming tastes of this Filipino Corn Soup, a delicious and comforting dish. It's bursting with the sweetness of corn kernels and veggies. Through this blog, let's discover the tips and steps in making this beloved Filipino dish. This not only tantalizes the taste buds but also conveys the essence of Filipino culinary culture!
Don't forget to try my Vegan Misua Soup and Vegan Chicken Rice Soup!
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Why You’ll Love This Recipe
This light and comforting dish is inspired by the popular sweet corn soup commonly served in Indian restaurants. This vegetarian version is made with the delicious flavor combination. Then it's cooked in a hearty vegetable broth with beaten egg and potato starch.
Consider making this quick and easy Filipino sweet corn soup recipe today for a simple yet healthy and heartwarming lunch or dinner.
The Story Behind Filipino Corn Soup
This recipe has long been a Filipino household favorite, especially for merienda or light dinners. Its flavor is humble but comforting, often reminding people of home and warmth shared around the family table.
Many Filipinos grew up with versions of this soup made from scratch or fresh corn kernels, making it both nostalgic and practical.
Where Filipino Corn Soup Comes From
This Filipino soup draws inspiration from Chinese-style egg drop soups. Filipinos made it their own by adding local vegetables and sweet corn.
It first became popular in home kitchens and school canteens, where easy, hearty meals were always welcome. Over time, it evolved into a Filipino comfort classic, loved for its simplicity and versatility.
When is this Dish Typically Enjoyed?
It’s the go-to comfort meal! It’s also a popular merienda or side dish during family gatherings and potluck dinners, especially in the rainy months. No need for sauce, shrimp or pork. This dish is all the comfort you need!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Ingredients
Listed below are all the ingredients you will need:
- ginger
- sweet onions
- carrots
- sweet corn kernels
- Red bell pepper
- vegetable broth
- egg
- potato starch
- water
- salt
- ground white pepper
- green onions
See the recipe card for quantities.
Ingredients
Make the Slurry
1. In a small bowl, mix potato starch and water. Set aside.
Sauté the Aromatics
2. In a heated, heavy-bottomed pot, add vegetable oil.
3. Sauté sweet onions and ginger for 2 minutes over medium-low heat until fragrant.
Cook the Vegetables
4. Add sweet corn kernels, carrots, and diced red bell pepper.
5. Sauté for 3 minutes, stirring constantly.
Simmer the Soup
6. Add vegetable broth and bring to a boil.
7. Reduce to a simmer for 5 minutes.
Add Egg and Slurry
8. Slowly drop in the beaten egg while stirring to create egg ribbons.
9. Stir in the potato starch mixture.
10. Continue simmering for another 2 minutes.
Season and Serve
11. Season with salt and ground white pepper.
12. Transfer to serving bowls, garnish with green onions, and serve immediately.
Substitutions & Variations
- Ingredient Swap
Replace whole kernels with creamed corn for a thicker texture.
Use chicken broth instead of vegetable broth for a richer taste. - Variation
Add tofu for extra protein or skip the egg for a fully vegan version.
Turn off the heat once the veggies turn tender. The soup will turn thick, and the taste will suit your liking. - Mistake to Avoid
Avoid overcooking the eggs - they should swirl gently into ribbons, not clump together. - Storage Tips
- This soup doesn’t stand up well to freezing, but keeps nicely in the fridge for 2–3 days.
- Store it in an airtight container and reheat gently over low heat to maintain the smooth texture.
FAQs
Filipino Corn Soup
Ingredients
- 1 potato starch
- ¼ cup water
- 2 tablespoons vegetable oil
- ½ cup sweet onions thinly sliced
- ⅛ cup ginger sliced thinly
- ½ cup carrots finely diced
- 2 cups canned sweet corn kernels drained
- 1 red bell pepper finely diced
- 3 ½ cups vegetable broth
- 1 large egg beaten
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- ⅛ cup green onions for garnish
Instructions
Make the Slurry
- In a small bowl, mix potato starch and water. Set aside.
Sauté the Aromatics
- In a heated, heavy-bottomed pot, add vegetable oil.
- Sauté sweet onions and ginger for 2 minutes over medium-low heat until fragrant.
Cook the Vegetables
- Add sweet corn kernels, carrots, and diced red bell pepper.
- Sauté for 3 minutes, stirring constantly.
Simmer the Soup
- Add vegetable broth and bring to a boil.
- Reduce to a simmer for 5 minutes.
Add Egg and Slurry
- Slowly drop in the beaten egg while stirring to create egg ribbons.
- Stir in the potato starch mixture.
- Continue simmering for another 2 minutes.
Season and Serve
- Season with salt and ground white pepper.
- Transfer to serving bowls, garnish with green onions, and serve immediately.
Notes
Watch The Recipe Video!
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Craving something warm on a rainy afternoon? Filipino Corn Soup is your quick, cozy fix that feels like a hug in a bowl.
Jane says
Love this recipe! I also liked adding green onions.
Lainey says
Hi Jane! I'm glad to know that you love this recipe. I have more easy and delicious recipes here that you might want to try. Enjoy browsing!
zidane says
The sweetness of fresh corn in this soup is complemented by the creamy base and subtle seasoning, creating a comforting and deeply satisfying flavor profile