Corn and Chicken Soup

Instead of chives, try thinly shredded lettuce or cabbage.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 4 cups chicken broth
  • 12 oz. corn kernels
  • 1 Tbsp. sake
  • 1 Tbsp. curry powder
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 egg white
  • ½ lb. cooked chicken breast
  • 1 tsp. cornstarch
  • 1 large egg
  • 1 tsp. sesame oil
  • 2 cups water
  • 1 Tbsp. chopped chives


  • In a soup pot, bring the broth to a boil. Reduce to a simmer and add the corn. Cook for 10 minutes.
  • Add the sake, curry powder, salt, and sugar, simmering for 5 minutes. Remove from heat.
  • Slice the chicken into thin shreds. Place the chicken in a bowl and stir in the egg white and cornstarch. Set aside.
  • In another bowl, whisk together the whole egg and the sesame oil.
  • In a small pan, bring 2 cups of water to a boil. Toss in the chicken mixture and cook for 20 seconds. Remove the chicken with a slotted spoon and drain the pan. Add the chicken to the broth-corn mixture. Gradually whisk in the sesame oil mixture. Take off heat and allow to sit briefly. Garnish with chives and serve.