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Bok Choy Corn Soup

A take on the classic corn soup found in Chinese Restaurants.  Often enjoyed as a meal.  Hot and sour notes, very full flavored.


Posted By: Deirdre K Todd
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Prep Time: 20 | Cook Time: 25 | Ready In: 45
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  • 1 link lup cheong (Chinese sausage), finely minced
  • 2 - ½-inch pieces ginger, crushed
  • 2 cloves garlic, crushed
  • 8 c. chicken broth
  • 4 large dried shrimp, minced
  • 1 (17 oz.) can corn, drained
  • 1 (12 oz.) can baby corn, ½-inch pieces
  • 1 TB Chinese black vinegar
  • 1 tsp. Thai chili garlic paste
  • 1 tsp. sesame seed oil
  • pinch white pepper
  • 1 small bunch bok choy, 2-inch pieces
  • 2 tsp. cornstarch, mixed with ¼ cup of water
  • 1 large egg, beaten (optional)
  • 2 stalks green onion, chopped, garnish

Cooking Process:

In a large saucepan over medium heat; saute sausage, ginger, garlic and onion. Add broth and shrimp; bring to a boil. Reduce heat; simmer 10-15 minutes. Discard ginger, garlic and onion pieces. Add corn, vinegar, garlic paste, oil and pepper. Add bok choy; cook 3 minutes. Stir in cornstarch mixture and egg (optional); stirring vigorously.  Optional to place ginger, garlic and onion in a garni bag.

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