I learnt this creamy sweet corn soup many years ago, while I was still in university. I then realised it’s quite a common soup made in Hong Kong families. It’s very simple to make, and is sweet and savoury all at once. For those nights when you need to whip something up quickly.
For this recipe, it is important to use the CREAMY sweet corn and not the corn kernels, else you will not get the kind of intended flavours that the soup is meant to impart. For the pork, you can generally use any pork that is not too fat. I told my butcher about what I was using it for, and he went “you want the soft one?” and gave me this piece. You see, you can use the usual lean pork (肉眼) but the texture when you gnaw into it won’t be as nice.
- 1 can creamy sweet corn
- 200-gram piece of pork – cut into thin strips
- 1 egg – beaten
- 1 tablespoon corn flour – for pork
- 1 table spoon corn flour – mixed with 2 tablespoons water to form a light slurry
- 2 teaspoons of fish sauce or soya sauce – I used fish sauce
- Salt and fine white pepper to taste
- Spring onion for garnish – optional
Marinate the pork strips in the fish sauce, then add in the 1 tablespoon of corn flour and ensure it’s mixed in evenly. I like using my hand to ‘knead’ it so that it’s properly dispersed.
In a pot, pour in the can of creamy sweet corn, and add in one can of water, stir to mix. Bring to the boil.
Add in the pork strips and break them up as you add them in so as to ensure they do not stick together. They should separate into individual strips. Boil this for 3 mins. Have a taste of the soup, and add in salt and pepper to taste.
At this stage, the soup might have thickened slightly due to the flour on the pork. Add in half the cornflour slurry and stir to disperse to thicken the texture even more, then observe. Is this thick enough for you? If it is, discard the rest of the slurry, if not, add in the rest of the slurry taking care to disperse them without causing lumps. I like to draw a figure of ‘8’ with my wooden ladle to do this.
You need to do this last step quickly. Drop in the beaten egg, make a figures of “8” with your ladle and switch off the flame right after the egg is in. This step will determine how your egg will look. Cook it too long and you will get very small bits, but if you do it fast and with nice long smooth strokes, the egg will be in larger “waves”. I prefer an in-between look.
Serve with some spring onions and have it when it’s hot!