Corn and Egg Flower Soup Recipe -
Corn and Egg Flower Soup Recipe
  • READY IN 25 mins

Corn and Egg Flower Soup

Recipe by  

"This is an easy and good egg flower soup for corn lovers."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Stir together the chicken broth, cream-style corn, sesame oil, oyster sauce, corn kernels, and white pepper in a large saucepan. Bring to a boil over high heat.
  2. Dissolve cornstarch into the water and stir into boiling soup. Boil for 30 seconds until soup thickens, then remove from heat. Stir soup rapidly in one direction, then with the hot soup swirling in the pan, slowly pour in the beaten egg. Gently stir in the green onions and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2008

Excellent! We eat this all the time. I made a few changes to make the recipe even easier to make. I used 9 cups water with 3T chicken boullion granules, frozen sweet white corn and only 2 eggs. This a favorite in our home!

Most Helpful Critical Review
Mar 22, 2014

My kids REALLY wanted to make this dish after a recent trip to a Chinese restaurant. It's pretty tasty, but surprisingly spicy. Sadly, it was too spicy for my kids to enjoy. We'll make it again, but we'll leave out the vast majority of the white pepper. Thanks for the recipe!


23 Ratings

Aug 17, 2009

I have been wanting to try a recipe like this one and finally did it tonight--so simple and delicious! I forgot to add the sesame oil but that was just fine. I also used soy sauce in place of the osyter sauce since I didn't have it on hand and I didn't put in fresh corn, only the can of creamed corn, which was perfect. I halved the recipe (thanks to Allrecipes for the conversion option!) and it made just enough for two. I will definitely will be making this again!

Feb 02, 2008

I used one teaspoon of soy sauce instead of oyster sauce because oyster sauce is very salty and is used more for flavoring stir fry foods. Other than that, it's a very good recipe.

Aug 27, 2012

Very comfortable, tasty soup. Thank you. Changes we made: 1) didn't have oyster sauce, so used some soy - that tasted fine. 2) Didn't add additional fresh or frozen corn, just the creamed corn we had been given and needed to use up (I've got an intolerance for corn, so though I eat some, I don't pile it on when I do), 3) Sauteed an onion before making the soup, and included that in the soup... 4) offered chopped, left over beef or pork. ...... yum! Changes I might try next time: a) might use frozen corn instead of creamed corn, b) might saute celery, garlic, and ginger with the onion, c) might include chicken or fish. // My two youngest children ate this, and ate this, and ate this, until it was all gone. Hubs enjoyed this, as did I. Our second oldest son didn't care for one of our substitutions (the soy sauce). I don't know if he'll enjoy this more with the oyster sauce called for in the recipe. Will try to have some on hand for next time. Thanks again! - well, 2nd son doesn't love the oyster sauce either. We prefer the soy....??? go figure.... perhaps we just enjoyed that first meeting of this soup, and look forward to it just like that??? Thanks either way!

Jul 09, 2011

This soup was awesome. The key is the sesame oil--truly an amazing recipe. Will definitely be making again!

Apr 30, 2011

Great recipe! I used soy sauce instead of oyster sauce and it turned out perfect! Even better than at a restaurant!

Mar 07, 2011

This turned out much thicker than i thought it would, but that's a good thing! I added a little bit of ground ginger, and I think next time I'll add a little more. Very yummy, corny, and quick to prepare!


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 911 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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