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A bowl of golden Taiwanese corn soup with corn kernels, egg ribbons, potato and vegetables on a wooden table.

Taiwanese School-Lunch Style Corn Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Taiwanese
Calories: 133
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 can canned corn kernels add the canning liquid too if it tastes clean and sweet
  • 1 potato cut into small cubes
  • 1/2 onion finely diced
  • 1/3 carrot cut into small cubes
  • 1 to 2 eggs beaten
  • 1 cube chicken bouillon cube adjust salt at the end because brands vary
  • 800 ml water adjust slightly for your preferred soup thickness
  • 1.5 to 2 tbsp potato starch for thickening
  • 3 to 4 tbsp cold water to make the starch slurry
  • to taste salt taste before adding
  • to taste black pepper add near the end for aroma

Method
 

Method
  1. Dice the onion, carrot and potato into small pieces, and beat the eggs. Keep the potato cubes small, but do not cook them until they fall apart; the soup should stay light and clean.
  2. Add water, onion, carrot and the chicken bouillon cube to a pot. Simmer over medium heat until the bouillon dissolves and the onion turns translucent.
  3. Add the potato cubes and simmer until a chopstick can go through them easily while the pieces still hold their shape.
  4. Add the canned corn kernels. If the canning liquid tastes clean and sweet, add it too for extra corn flavor. Simmer for 3 to 5 minutes.
  5. Turn off the heat. Mix the potato starch with cold water, then pour the slurry in slowly while stirring. Turn the heat back to low and warm until the soup turns silky.
  6. Slowly drizzle in the beaten eggs after the soup has thickened, stirring gently so the egg ribbons spread through the soup. Season with salt and black pepper at the end.

Notes

  • Always mix potato starch with cold water first. Add the slurry slowly while stirring so it does not clump.
  • Chicken bouillon cubes are already salty, so taste the soup before adding extra salt.
  • If the soup becomes too thick, loosen it with a little hot water. If it is too thin, add more starch slurry in small amounts.
  • Cook the potato only until tender. If it breaks down completely, the soup becomes sandy instead of light and silky.
  • Estimated calories: about 530 kcal for the whole pot, or about 133 kcal per serving when divided into 4 servings. The number changes with the corn brand, egg size and starch amount.