Mushroom and Sweet Corn Chicken Soup
★★★★½ Editors’ rating 4.7
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Published October 28, 2026
6 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
EasyDifficulty
This is the soup that shows up on family tables when the weather turns or someone needs a little looking after. Chicken, sweet corn and button mushrooms go into one pot with plenty of water and a few slices of ginger, then everything simmers quietly until the broth turns savory and the corn sweetens it from the inside out.
The trick is a quick blanch on the mushrooms first, which cleans them up and keeps the broth clear, and a short sear on the chicken so the edges pick up a little color before the water goes in. A handful of scallions and goji berries at the very end keeps the whole thing fresh and bright.
Ingredients
Tap an item to tick it off- 700 g chicken, cut into chunks
- 10 g scallions, chopped
- 1 ear sweet corn, cut into segments
- 10 g goji berries
- 200 g button mushrooms
- 20 g fresh ginger, sliced
Method
1
Blanch the mushrooms: bring a pot of water to a boil, add the button mushrooms and cook for about 2 minutes, then drain well and set aside to remove oxalic acid and impurities.
2
Sear the chicken: heat oil in a pot, add the chicken chunks and ginger slices, and stir-fry over medium heat until the edges of the chicken turn lightly golden and smell fragrant.
3
Braise: add the blanched mushrooms and corn segments, pour in enough water to cover, cover with a lid and simmer for about 30 minutes, until the broth is rich and flavorful.
4
Season: uncover, season with salt to taste, then add the scallions and goji berries and stir gently to combine.
5
Finish: simmer briefly over low heat to release the aroma, stir with a ladle, then transfer to bowls and serve hot.
Why this worksBlanching the mushrooms first keeps the broth clear and removes their raw, earthy edge — skip it and the soup turns cloudy and slightly bitter. Sear the chicken in a little oil before adding water; that light browning is what gives the broth its depth. Add the goji berries and scallions only at the end so they stay bright and don't turn mushy.
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