Inspired by many delicious family dinners at Chinese restaurants!

Yield:  3 to 4 servings


  • 1 can cream style corn (398 ml or 14 oz)
  • 2 ½ cups water
  • 1 vegetable or chicken stock cube
  • 1 tbsp cornstarch with 2 tbsp water
  • 1 egg white with 1 tbsp water
  • Chopped green onion to sprinkle on top before serving



  1. In a medium saucepan on medium heat, add one can cream style corn.


  1. Add 2 ½ cups water and the stock cube, stirring periodically.


  1. In a small bowl, add cornstarch and 2 tbsp water and stir into a smooth mixture.


  1. Once the stock cube has dissolved in the soup, add the cornstarch mixture and stir.


  1. In another small bowl, add one egg white and 1 tbsp water and mix with a fork.


  1. Slowly pour the egg white mixture into the saucepan while stirring. The egg white will almost immediately turn from clear to white in the soup.  Let soup heat for another 2 minutes while stirring periodically and then remove from heat.


  1. Place soup into a large bowl or individual bowls and sprinkle green onions on top before serving.