Corn and Quail Egg Soup with Malunggay

This is the twin post of my Spicy Salt & Pepper Pork Ribs which I blogged about a couple of days ago. Good thing my husband was craving for some Chinese food which he seldom asks for. It was welcome opportunity for me to order or make one. You see, I love Chinese food so much (my mom is part Chinese, by the way, though it doesn’t show on my physical appearance) and it makes me happy whenever I eat dimsum, congee, mami, sweet and sour fish or steamed King Fish.

Anyway, I’m sharing to all of you right now my first attempt in making my very own Corn and Quail Egg Soup. But instead of using spring onions, I used chopped Malunggay to make it healthier. Proud to say that it was an absolute hit! Naks! This recipe is very timely because today is Chinese new Year!

Dreyfus Cuisine Corn and Quail Egg Soup


1 can corn kernel, drained
24 pcs quail eggs, cooked
1 piece egg, whisked
2 chicken cubes
Malunggay, chopped
2 tbsp. cornstarch diluted in water
4 cups Water

1. In a large saucepan, bring to a boil water and chicken cubes.
2. Once boiling, add in 1 can of corn kernels. Cover and let it simmer.
3. Add the water-cornstarch mixture and stir. If it becomes too thick, add water as needed.
4. Add the whisked egg and stir a little. Make sure to stir the soup while adding the egg to create beautiful egg ribbons.
5. Add the boiled quail eggs and cover. Turn off the heat.
6. Add salt and pepper as needed. Add the chopped malunggay.
7. Serve while it’s hot!


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