Filipino Corn Soup
Here's a quick and easy vegetarian corn soup for a comforting Filipino dish! It's a delicious, creamy, and filling soup loaded with sweet corn kernels, diced carrots, and a beaten egg. Try this for a simple yet healthy dinner soup!
Servings: servings
Calories: 250kcal
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
1) You can use cornstarch instead of potato starch.
2) Adding leafy greens such as cabbages and bokchoy will enhance the soup's flavor profile.
Serving: 1gCalories: 250kcalCarbohydrates: 33gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 62mgSodium: 1530mgPotassium: 462mgFiber: 4gSugar: 11gVitamin A: 5792IUVitamin C: 60mgCalcium: 33mgIron: 1mg
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