Corn and Fish Maw Soup

This classic Chinese soup is perfectly served for family gatherings or a banquet.

Prep time: 10 mins + soaking fish maw time
Cook time: 25 mins
Yield: 3 to 4 serves

Ingredients:

• 25 gm dried fish maw
• 2 to 3 spring onion
• 3 to 4 slices ginger
• 2 cups salt-reduced chicken stock, homemade or store-bought
• 1 can cream corn soup , about 410 gm
• ½ cup boiling water
• 1 egg, whisked
• coriander, for garnish

Thickening:

• 2 to 3 tsp potato starch
• 2 Tbsp water

Method :

1. Soak the dried fish maw until softened.
2. Blanch the fish maw with spring onion and ginger for about 10 minutes. Drain well. Discard spring onion and ginger. Wash and clean the fish maw with tap water. Cut it into diced pieces.
3. In a large pot, pour in the chicken stock. Bring it to a boil. Add the diced fish maw. Cook for about 15 minutes over medium heat. Let the fish maw take up the flavours of the chicken stock. Pour in the cream corn soup and boiling water. Bring it to a boil. Stir in the thickening. Turn off the heat. Immediately, stir in the whisked egg. Use a pair of chopsticks to make egg drops. Garnish with coriander. Serve immediately.

Notes：

• Fish maw is available at Asian grocers.
• The saltiness of the cream corn soup is different from brands to brands. Remember to test taste before seasonings. The power of every stove is very different. Adjust the amount of boiling water as needed.

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