Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4
- Rich, silky texture from properly rehydrated fish maw
- Sweet corn flavor balanced with savory chicken broth
- Ready in under an hour with make-ahead options
- Packed with protein yet light enough for any meal
Turn Everyday Ingredients Into Restaurant-Quality Soup
Ever tried making Chinese corn soup at home only to end up with something that just doesn’t taste like your favorite restaurant? The secret lies in the fish maw – a traditional ingredient that adds incredible texture and nutritional benefits.
This corn and fish maw soup recipe transforms simple ingredients into a silky, comforting bowl that’s perfect year-round. The combination of sweet corn and rich fish maw creates a balanced meal that’s both satisfying and light.
With just a few key techniques, you’ll create a soup that rivals any restaurant version. Let’s get cooking!
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 215 | – |
| Total Fat | 5g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 650mg | 28% |
| Total Carbohydrates | 24g | 9% |
| Dietary Fiber | 2g | 7% |
| Sugars | 6g | – |
| Protein | 18g | 36% |
| Vitamin A | – | 10% |
| Vitamin C | – | 15% |
| Calcium | – | 8% |
| Iron | – | 12% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dried fish maw | 2 oz (about 50g) | Soak for at least 4 hours or overnight |
| Fresh or frozen corn kernels | 3 cups | Thawed if using frozen |
| Chicken stock | 6 cups | Low-sodium preferred |
| Eggs | 2 large | Beaten |
| Ginger | 1-inch piece | Thinly sliced |
| Green onions | 4 stalks | White parts for cooking, green parts for garnish |
| Cornstarch | 2 tablespoons | Mixed with 3 tablespoons water |
| Salt | 1 teaspoon | Adjust to taste |
| White pepper | ¼ teaspoon | Freshly ground if possible |
| Sesame oil | 1 teaspoon | For finishing |
| Cilantro (optional) | 2 tablespoons | Chopped, for garnish |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | For cooking the soup |
| Sharp knife | For prep work |
| Cutting board | For vegetable prep |
| Measuring cups and spoons | For accurate measurements |
| Medium bowl | For soaking fish maw |
| Small bowl | For cornstarch slurry |
| Whisk | For beating eggs |
| Wooden spoon or ladle | For stirring |
| Blender | Optional for creaming portion of corn |
Ingredient Substitutions
- Fish maw: If unavailable, substitute with 1 cup of cubed soft tofu or 8 oz of shredded chicken
- Chicken stock: Vegetable stock works as an alternative
- Fresh corn: Canned corn (drained) can be used in a pinch
- White pepper: Black pepper can be substituted, though the flavor profile will change slightly
- Cilantro: Parsley or additional green onions if you don’t enjoy cilantro
Step-by-Step Instructions for Beginners
Preparation Phase
- Rehydrate the fish maw (Start 4+ hours ahead or the night before)
- Take the package of dried fish maw (it will be hard and yellowish)
- Place it in a medium bowl that’s large enough for the fish maw to be fully submerged
- Fill the bowl with cold water until the fish maw is completely covered (by at least 1 inch)
- Cover the bowl with plastic wrap or a plate and place it in the refrigerator
- Let it soak for at least 4 hours or overnight – longer is better!
- How to know it’s ready: The fish maw should expand significantly, feel soft and pliable (like firm jelly), and change from yellowish to whitish
- Prepare the rehydrated fish maw
- Once properly soaked, remove the fish maw from the water
- Place it in a colander and rinse thoroughly under cold running water, turning it several times
- Pat gently with paper towels to remove excess water
- Place on a cutting board
- Using a sharp knife, cut into approximately 1-inch pieces (they don’t need to be perfect)
- Safety tip: Make sure your cutting board doesn’t slip by placing a damp paper towel underneath
- Prepare the vegetables
- Lay a green onion flat on the cutting board
- Cut off and discard the root end (the white tip with tiny roots)
- Cut off the dark green tops and set aside
- Slice the remaining white and light green parts into thin rings (about ⅛-inch thick)
- Repeat with all 4 green onions
- Take the dark green parts you set aside and chop them into small pieces for garnish
- For the ginger: peel the skin using the edge of a spoon (scrape gently)
- Cut the ginger into thin slices (about ⅛-inch thick) – you should have 5-6 slices
- Prepare the corn (if using fresh corn)
- If using corn on the cob: Hold the corn upright on the cutting board with the wider end down
- Using a sharp knife, cut downward along the cob to remove the kernels
- Rotate and continue until all kernels are removed
- Measure 3 cups of kernels
- Tip: Do this in a large bowl to catch flying kernels!
- Optional step for creamier soup
- Measure 1 cup of your corn kernels and place in a blender
- Add ¼ cup of the chicken stock to help blend
- Pulse several times, then blend on medium until mostly smooth (15-20 seconds)
- Set aside this corn puree
- Make cornstarch slurry
- Get a small bowl
- Add exactly 2 tablespoons cornstarch
- Add 3 tablespoons cold water
- Using a small whisk or fork, stir vigorously until completely dissolved
- The mixture should be milky white with no lumps
- Set aside, but remember to stir again right before using (cornstarch settles quickly)
- Prepare the eggs
- Crack 2 eggs into a medium bowl
- Beat with a fork or whisk until the whites and yolks are fully combined
- The mixture should be an even yellow color with no clear egg white visible
- Set aside near your stove
Cooking Phase
- Start the soup base
- Place your large pot on the stove
- Turn the heat to medium (not high)
- Add the sliced white and light green parts of the green onions
- Add all the ginger slices
- Watch carefully – stir for about 1 minute until you can smell the ginger and onion
- Important for beginners: Do not brown them – if they start to turn golden, immediately move to the next step
- Add the liquids and fish maw
- Pour in all 6 cups of chicken stock (or 5¾ cups if you used ¼ cup for blending corn)
- If the bottom of the pot has any browned bits, use a wooden spoon to gently scrape them up
- Bring the liquid to a gentle boil – you’ll see steady bubbles coming to the surface
- This will take 3-5 minutes depending on your stove
- Add all of your prepared fish maw pieces
- Reduce the heat to medium-low so the soup is gently simmering (small bubbles around the edge)
- Set a timer for 15 minutes
- Stir occasionally during this time
- Check the fish maw and add corn
- After 15 minutes, take a piece of fish maw out with a spoon
- Let it cool slightly and test it – it should be tender but still have some bite
- If it’s still tough, simmer for 5 more minutes and check again
- Once fish maw is tender, add all corn kernels
- If you made the corn puree, add that too
- Stir gently to combine
- Bring back to a simmer and cook for 5 minutes
- Season the soup
- Add 1 teaspoon of salt
- Add ¼ teaspoon of white pepper
- Stir well to distribute
- For beginners: Take a small taste using a clean spoon
- If needed, add more salt ¼ teaspoon at a time, tasting after each addition
- Thicken the soup
- Give your cornstarch slurry another good stir (it settles quickly)
- While stirring the soup constantly with one hand, slowly pour the slurry into the soup with your other hand
- Beginner tip: If you’re not comfortable doing both at once, ask someone to help, or add the slurry in 3 small batches, stirring well between each
- Continue to stir gently for 2 minutes
- The soup should noticeably thicken – it won’t be thick like gravy but will have more body
- If it’s not thickening, increase heat slightly while stirring
- Add the egg (this creates those beautiful ribbons)
- Reduce heat to low so the soup is barely simmering (just a few tiny bubbles)
- Pick up your beaten eggs in one hand and a fork or chopstick in the other
- While stirring the soup in a circular motion with your fork/chopstick, slowly drizzle in the beaten eggs in a thin stream
- Visual guide for beginners: Imagine drawing a spiral from the outside of the pot toward the center with the eggs
- Pour the eggs slowly – this should take at least up to 20 seconds to pour all the eggs
- Once all the egg is added, stop stirring and count to 30
- You’ll see delicate egg ribbons form throughout the soup
- Finish the soup
- Turn off the heat completely
- Drizzle exactly 1 teaspoon of sesame oil over the soup
- Stir once or twice very gently to incorporate
- Beginner tip: Sesame oil is strong – don’t be tempted to add more
Serving
- Ladle soup into bowls
- Use a ladle to portion the soup into 4 serving bowls
- Try to distribute the fish maw, corn, and egg ribbons evenly
- Make sure to scoop from the bottom of the pot for the corn
- Garnish each bowl with:
- A sprinkle of the reserved chopped green onion tops (about 1 tablespoon per bowl)
- A small pinch of chopped cilantro if using (about ½ tablespoon per bowl)
- Optional: An extra tiny pinch of white pepper for those who like more flavor
- Serve immediately while hot
- The soup is best enjoyed right away
- Provide spoons and small soup ladles if you have them
- Serving suggestion: Pair with steamed rice or a simple side dish
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Fish maw still tough | Insufficient soaking time | Simmer soup longer until fish maw reaches desired tenderness, checking every 5 minutes |
| Soup too thin | Not enough cornstarch | Mix additional 1 tbsp cornstarch with 1½ tbsp water and add to simmering soup while stirring |
| Soup too thick | Too much cornstarch | Add more chicken stock, ¼ cup at a time, stirring and checking consistency |
| Egg forms large clumps | Soup too hot or stirring too vigorously | Ensure soup is barely simmering (reduce heat) and stir more gently in one direction |
| Corn not sweet enough | Out-of-season or low-quality corn | Add ½ teaspoon sugar to enhance sweetness, tasting after adding |
| Fish maw has slight ammonia smell | Not rinsed thoroughly | Add a splash (1 tbsp) of rice wine or dry sherry to mask the smell |
| Everything tastes bland | Under-seasoned | Add salt ¼ tsp at a time and a few drops more sesame oil |
Variations To Try
Seafood Version
Add 8 oz of peeled and deveined shrimp or lump crab meat when adding the corn. Cook until shrimp turns pink or crab is heated through.
Vegetarian Option
Replace chicken stock with vegetable stock and fish maw with soft tofu cut into 1-inch cubes. Add the tofu when you would add the fish maw.
Spicy Kick
Add 1-2 teaspoons of chili oil or a pinch of red pepper flakes when finishing the soup. Start with less and add more to taste.
Heartier Meal
Add 1 cup of shredded cooked chicken or diced ham when adding the corn. This makes the soup more filling for a main dish.
Storage & Reheating Instructions
Refrigerating
- Allow soup to cool completely at room temperature (no more than 2 hours)
- Transfer to airtight containers with lids
- Refrigerate for up to 3 days
- Beginner tip: Date the container with a piece of tape to track freshness
Freezing
- Not recommended as the texture of fish maw and egg will change significantly
- If you must freeze, omit the egg during initial cooking and add fresh egg when reheating
Reheating
- Stovetop (preferred method):
- Transfer soup to a pot
- Heat over medium-low heat
- Stir occasionally to prevent sticking
- Add 2-3 tablespoons of water or stock if too thick
- Heat until bubbling gently and temperature reaches 165°F
- Beginner tip: If you don’t have a thermometer, make sure it’s steaming and bubbling throughout
- Microwave:
- Place a portion in a microwave-safe bowl
- Cover with a microwave-safe lid or plate (leave slight vent)
- Heat at 70% power for 1 minute
- Stir and check temperature
- Continue heating in 30-second intervals until hot throughout
- Let stand 1 minute before eating
Safety Notes & Tips
Food Safety
- Fish maw must be thoroughly rehydrated and cooked until tender
- Store leftover soup below 40°F within 2 hours of cooking
- Reheat to at least 165°F before serving
- Never leave the soup at room temperature for more than 2 hours
Preparation Tips
- Save time: Soak fish maw overnight while you sleep
- Enhance flavor: Use homemade chicken stock for best results (store-bought is fine too!)
- Texture tip: Don’t overcook the corn to maintain its sweet crunch
- Perfect eggs: Use room temperature eggs for better ribbons – take them out 30 minutes before cooking
- Quick version: Use canned cream-style corn plus regular corn kernels to skip the blending step
Perfect For Beginners
- This soup is forgiving if timing isn’t exact
- Start with less salt and add more to taste – you can always add but never take away
- The cornstarch slurry can be adjusted for your preferred thickness
- Don’t worry if egg ribbons aren’t perfect – they’ll taste great regardless
- Cleanup tip: Fill your pot with warm soapy water right after serving to make washing up easier
Pro tip: For best results, choose fish maw that’s pale yellow or white in color, as darker pieces may have a stronger flavor that overwhelms the delicate corn.
