Tang
intro
Silky, comforting home-style Chinese corn and egg tang, a light umami-rich soup that comes together in 15 minutes for cozy, no-fuss weeknight meals.
Ingredients
Steps
Prep egg and slurry
Crack 3 large eggs into a small mixing bowl, whisk gently for 30 seconds until yolks and whites are fully combined with no pale streaks; set aside. In a separate small bowl, mix 2 tablespoons (16g) cornstarch with 4 tablespoons (60ml) cold tap water, stirring until completely smooth with no visible lumps to make a thickening slurry.
Simmer aromatic broth
Pour 1000ml (4 cups) low-sodium chicken broth into a 3L stainless steel stockpot, add 1 teaspoon (3g) finely grated fresh ginger, set stovetop heat to medium-high, and bring to a gentle rolling simmer (approximately 90°C/194°F) for 3 minutes, skimming any small white foam bits that rise to the surface with a slotted spoon.
Add corn and season
Stir 200g (1.5 cups) sweet corn kernels (fresh or thawed frozen) into the simmering broth, reduce heat to medium to maintain a soft, non-boiling simmer, add 1 teaspoon (5g) fine table salt and 1/4 teaspoon (0.5g) ground white pepper, and cook for 4 minutes until corn is fully tender and heated through.
Thicken soup base
Give the cornstarch slurry a quick 10-second re-stir to prevent settled starch, then slowly pour it into the simmering soup while stirring constantly in a steady clockwise direction with a wooden spoon. Cook for 1 full minute, until the soup thickens to a light silky consistency that thinly coats the back of the spoon.
Add egg ribbons
Reduce stovetop heat to low to stop vigorous boiling. Hold the bowl of whisked egg 15cm (6 inches) above the pot, pour the egg in an extremely thin, slow stream while stirring the soup gently in one consistent direction, allowing the egg to set into thin delicate ribbon strands over 45 seconds of pouring.
Garnish and serve
Turn off the stovetop heat immediately once all egg is added, stir in 1 teaspoon (5ml) toasted sesame oil, ladle equal portions of tang into 4 warm serving bowls, and top each bowl with 1/2 tablespoon (2.5g) of chopped green scallion before serving.
Tips
2.Always re-stir your cornstarch slurry right before adding it, as cornstarch sinks quickly to the bottom of the bowl and will cause uneven, lumpy thickening if left settled.
3.For a vegetarian twist, swap chicken broth for low-sodium vegetable broth and add 1/2 teaspoon mushroom powder to replicate the deep umami flavor of the original recipe.
OMG this was so fast to throw together on a busy weeknight! My picky 3-year-old asked for seconds, which never happens. Will be adding this to our regular dinner rotation for sure.
Wait, I’ve never heard of corn and egg tang before but this looked too easy to pass up. Tossed in a little extra black pepper and a pinch of paprika, SO good. Perfect light lunch for work from home days.
Made this for our neighborhood block party potluck last weekend and people were begging for the recipe! I doubled the batch and it was gone in 10 minutes flat. Total game changer for easy potluck dishes that don’t require a ton of prep.
15 minute cook time? Sign me up. I only have a mini fridge and a hot plate in my dorm and this came out perfect first try. No fancy ingredients needed, 10/10 for broke college students.
Does this hold up well for meal prep? I usually make 4 days of lunches on Sunday and need stuff that reheats without getting weird.
I’ve been making a version of this for my grandkids for 40 years! It’s so nice to see this classic recipe getting love online. I always add a tiny pat of butter on top right before serving, trust me on that.
Tried making this last night when my partner was working late and I had to get dinner on the table for the kids before soccer practice. Cooked in literally 12 minutes, my kids ate every bite and asked when we can have it again. Total win.
I was worried this would be bland because the ingredient list is so short, but wow, the natural sweetness of the corn with the fluffy egg is so perfectly balanced. No extra seasonings needed for me! SO good.
So happy this recipe is naturally gluten free! I have celiac and I’m always hunting for quick, no-fuss dinners I don’t have to modify. Tasted amazing with a side of roasted broccoli.
I added a dash of hot sauce and a handful of chopped scallions to mine and it was next level. Anyone else tried mixing in extra mix-ins? Wondering what else would taste good here.
Wait, can I use frozen corn for this? I have a giant bag in my freezer I need to use up and don’t feel like running to the store for fresh.
Made this for our weekly Sunday family dinner alongside fried chicken and biscuits, and even my 82-year-old grandpa said it tasted just like his mom used to make. Total comfort food.
I am notoriously bad at cooking, like I burn toast level bad. I followed this recipe step by step and it came out perfect. No burnt bits, no weird texture, even I couldn’t mess it up. 10/10 for beginner cooks.
I made this for lunch today and it was so cozy and filling without making me feel sluggish for my afternoon meetings. Way better than the sad frozen burrito I was gonna eat instead.
Brought this to a potluck a couple days ago and multiple people thought I spent hours cooking. Little do they know it took me 15 minutes total and cost like $3 to make. My new go-to cheap, impressive dish.
Full transparency: I hate eggs. Like, will pick them out of any dish hate them. But my roommate made this and convinced me to try a bite, and I ate a whole bowl. The egg is so fluffy and mixed in with the corn you barely even notice it’s there! Wild.
I’ve been looking for high protein, low effort post-gym dinners and this hits the spot! I added an extra egg for more protein and it was perfect. Not heavy, just satisfying after a long run.