Here is a an American adaptation of a Vietnamese dish. I came up with the recipe because someone requested it. This soup has lots of protein, and tastes really good. It should fit into almost any diet.

A comforting soup with an Asian flavor!

Chef Deb’s Chicken and Corn Soup

6 cups water
2 Tbs chicken bouillon powder
2 cups frozen sweet corn, thawed
1/2 tsp shredded fresh ginger
8 oz (1/2 lb) cooked chicken, diced
1 Tbs cornstarch mixed with 2 Tbs cold water
2 tsps sesame oil
2 tsps soy sauce
Dash ground white pepper
1/4 lb firm Tofu, diced
3 scallions (green onions), chopped
Coriander leaves

Bring water and bouillon powder to a boil in a soup pot over medium heat.
Add ginger, turn heat down, and simmer for 5 minutes.
Add sweet corn and chicken, and cook on medium heat for 5 minutes.
Bring soup to a gentle boil.
Gradually stir in cornstarch-water mixture.
Cook, stirring constantly, until the soup thickens slightly. [NOTE: If you want a thicker soup, stir in more cornstarch paste, and cook some more until soup is thicker.]
Reduce heat to low.
Simmer for 3 minutes.
Season with soy sauce and white pepper.
Gently mix in Tofu cubes.
Simmer 3 minutes.
Add sesame oil.
Put the soup into bowls.
Garnish each serving with sliced scallions and a sprig of coriander leaves.

Makes 4 to 6 servings.