Corn and Egg Flower Soup

SUBMITTED BY: foodielane

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

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 2 quarts

USMETRIC

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INGREDIENTS

3 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
2 teaspoons sesame oil
2 tablespoons oyster sauce
2 ears corn, kernels cut from cob
1 teaspoon white pepper
3 tablespoons cornstarch
1/3 cup water
3 eggs, beaten
3 green onions, thinly sliced

READ REVIEWS (2)

DIRECTIONS

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.
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

Reviewed on Feb. 2, 2008 by webbysuzy

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.

0 users found this review helpful

Reviewed on Dec. 8, 2007 by Kendra!

i'm eating this right now! it's pretty good. remember to fix the measurements of the cornstarch to see what kind of consistency you want. i like this one because i already have all the ingred in my pantry so on a cold day, whip it up! enjoy!

0 users found this review helpful

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Recipe Submitter:

foodielane

	Cooking Level: Expert Home Town: Oakland, California, USA Living In: Castro Valley, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 140

Total Fat: 5g
Cholesterol: 80mg
Sodium: 823mg
Total Carbs: 20.5g
Dietary Fiber: 1.8g
Protein: 5.8g

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