A comforting fish maw and corn soup made with rich flavors enhanced by Kikkoman® Shirodashi. This delicious soup is perfect for Lunar New Year and complements any meal.
1: Soak the dried fish maw in water until soft, then drain.
2: In a large pot, bring 2 quarts of water to a boil.
3: Add the soaked fish maw, corn kernels, Kikkoman® Shirodashi, and ginger slices to the pot.
4: Season with white pepper and let it simmer for about 20 minutes.
5: Slowly stir in the egg whites while the soup is simmering.
6: Add the cornstarch slurry to thicken the soup as needed.
7: Finish with a splash of Kikkoman® cooking wine and garnish with scallions before serving.
