tigerwife
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 Tue, May 23 2023, 7:39 pm
I make this one, and it would probably work with a pastrami garnish.
1 Tablespoon canola or other vegetable oil
2 cups chopped onions
1/4 teaspoon ground Sichuan peppercorns
1 1/2 teaspoons salt
3 cups fresh corn kernels
4 cups water
1 teaspoon sugar
2 Tablespoons dry sherry
1 1/2 teaspoons rice vinegar
1 egg white
1 Tablespoon cornstarch dissolved in 1 Tablespoon water
1/2 teaspoon dark sesame oil
In a soup pot, heat the oil on medium-high heat and add the chopped onions, ground Sichuan peppercorns and salt. Saute until soft and translucent, about 10 minutes. Add 2 cups of the corn and saute for 5 minutes. Add the water, sugar, sherry and rice vinegar, cover the pot, and bring to a boil; then reduce the heat and simmer for 10 minutes.
Carefully puree the hot soup in a blender in batches. Return it to the soup pot, add the remaining cup of corn, and reheat very gently. Meanwhile, beat the egg white in a small bowl until frothy. Pour it into the pot in a thin stream while stirring the soup slowly. Add the dissolved cornstarch and the sesame oil and continue to stir until slightly thickened.
Serve hot, garnished with scallions.
Serves 4, yields 6 1/2 cups
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