Creamy Sweet Corn Soup with Egg Ribbons
粟米羹 · sù mǐ gēng
This is the soup that arrives first at almost every Cantonese banquet, before the chicken and the fish. My mother made a quicker weeknight version with frozen corn, and my brother and I used to race to see who could slurp the longest egg ribbon without breaking it.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- corn kernels (fresh or frozen)玉米粒（新鲜或冷冻）🛒 local400 g
- large eggs, beaten鸡蛋，打散🛒 local2 large (100 g)
- cornstarch玉米淀粉🛒 local20 g
- low-sodium chicken or vegetable stock低盐鸡高汤或蔬菜高汤🛒 local900 ml
- fresh ginger, finely grated鲜姜末🛒 local8 g
- scallion, thinly sliced小葱，切细🛒 local20 g
- white pepper, freshly ground现磨白胡椒粉🛒 local1 g
- toasted sesame oil芝麻香油🏮 asian5 ml
corn kernels (fresh or frozen): Frozen sweet corn works year-round and is already blanched
cornstarch: Mix with equal parts cold water before adding, or it will clump
low-sodium chicken or vegetable stock: Use vegetable stock to keep it vegetarian
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Reserve 100 g (⅔ cup) whole corn kernels. Blend the remaining 300 g with 200 ml of the stock until completely smooth.
留整粒增口感
🔍 Look for Medium heat 1–2 分钟 · 1–2 minutesVisual: 玉米糊呈淡黄色可流动状，看不到颗粒Blended corn is pale yellow and pourable, with no visible kernel pieces
You know it's right when: 混合物从勺上流下呈顺滑带状Mixture runs off a spoon in a smooth ribbon
2Bring the blended corn and remaining 700 ml stock to a gentle boil with the grated ginger. Lower heat to medium-low.
姜末同煮去腥
🔍 Look for Medium heat 4–5 分钟 · 4–5 minutesVisual: 锅边冒小泡，汤体稀薄呈奶黄色Surface shows small bubbles around the edge; soup is thin and milky yellow
You know it's right when: 蒸汽闻起来清甜，无生玉米的生粉味Steam smells sweet and clean, no raw corn starchiness
3Stir in the reserved whole kernels and simmer 5 minutes so they plump and stay distinct in the soup.
整粒后下保口感
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 玉米粒饱满发亮，悬浮在淡色汤中Kernels look glossy and swollen, suspended in the pale broth
You know it's right when: 玉米粒用舌轻压即破，但不粉不柴A kernel bursts easily between tongue and palate but is not mealy
4Stir the cornstarch slurry again, then pour it in slowly while stirring in one direction. Simmer 1–2 minutes until the soup thickens enough to coat a spoon.
淀粉水同方向搅
🔍 Look for Medium-low 1–2 分钟 · 1–2 minutesVisual: 汤体变亮，能在勺背留下薄薄一层Soup turns glossy and leaves a thin film on the back of a spoon
You know it's right when: 气泡破裂变慢，表面不再水汪汪Bubbles break slowly and the surface no longer looks watery
5Turn the heat to low. Drizzle beaten egg in a thin stream from a height of about 20 cm while gently stirring, then stop and let it set 20 seconds.
高处细流淋蛋
🔍 Look for Low heat 30 秒 · 30 secondsVisual: 蛋液化成淡金色细丝与絮片，漂在汤中Egg forms pale gold ribbons and flakes floating through the soup
You know it's right when: 蛋丝柔滑成条，未被搅成碎絮Ribbons look silky and separate, not scrambled into tiny bits
6Season with white pepper and salt. Finish with sesame oil and scallion, and serve hot.
出锅前淋香油
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 金色汤中可见白色玉米、黄色蛋丝，表面浮绿色葱花Golden soup with white corn, yellow egg ribbons and green scallion on top
You know it's right when: 香气为甜玉米带芝麻坚果尾韵Aroma is sweet corn with a nutty sesame top note
Tips
- · Do not boil after adding the egg, or the ribbons will toughen and turn frothy.
- · Swap half the stock for unsweetened soy or oat milk for a creamier, vegan-friendly body.
- · Leftovers thicken in the fridge — loosen with a splash of hot stock when reheating.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
What is velveting and why do it?
Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.
Source: HǎoWèi technique guide
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
