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Chinese cuisine

Easy

Pumpkin Corn Soup | Chef John’s Cooking Class

Chef John Zhang

Chef John Zhang

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Pumpkin Corn Soup | Chef John’s Cooking Class

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This easy chicken and corn egg drop soup has the vibrant addition of pureed pumpkin. Chef John has made a succulent shrimp stir fry to go alongside a fresh crunchy mung bean salad. A trio of textures and a wonderful array of freshness.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

3 SERVING

Ingredients:

2½ cups Water
10 oz. Kabocha
1½ tbsp Butter
6 oz. Chicken breast, diced
1 can Chicken broth
¼ cup Corn kernels
⅛ tsp White pepper
⅛ tsp Salt
2 large Egg

Directions:

Step 1

Step 1

1

Dice the chicken breast.

Step 2

Step 2

2

Blend pumpkin into paste with a blender.

Step 3

Step 3

3

In a cooking pan over medium heat, add butter, diced chicken, stir several times.

Step 4

Step 4

4

Add chicken broth, pumpkin puree, corn kernels, bring to a boil.

Step 5

Step 5

5

Add ground white pepper, salt to taste, and beaten egg, gently stir-well.

Step 6

Step 6

6

Enjoy!