Recipe by Sunset magazine
"This soup made Eric Lai, now from Saratoga, California, popular with his roommates at the University of California at San Diego."
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1 (6 ounce)
boned, skinned chicken breast half
Chinese rice wine or dry sherry
1 1/2 teaspoons
Asian (toasted) sesame oil
thinly shredded fresh ginger
fat-skimmed chicken broth
1 (12 ounce) package
shelf-stable silken-style firm tofu
1 1/2 cups
frozen corn kernels
thinly sliced green onions (including tops)
Salt and white pepper
This is a very simple and healthy Asian style eggdrop chicken soup. It was suprisingly flavorful and yummy! I doubled the chicken to 2 chicken breasts and added 2 more cups of chicken broth to balance out the tofu. One package of tofu makes many, many 1/2 inch cubes! Also, my picky husband does not like tofu, but he actually enjoyed this dish AND asked for more!
One word - delicious! And so easy to make. My picky four year old lapped it up. My baby daughter was slurping the soup and drinking it up.
A lot of preparation goes into this dish of soup but it is really hearty. My husband loved it, my baby loved it, and I loved it. It was worth the prep time.
This is a very flavorful soup, especially for cold winter days. It is filling for a soup which is a plus. I personally like the proportion of tofu to chicken (I like tofu). I will definitely keep this recipe.
This is a great variation on chicken soup. It is easy to make and yummy to eat.
wow this is a really really really great recipe! I had leftover shrimp so I used that instead of the chicken but it was still so awesome! This is definately going into my collection of recipes, thanks!
My husband keeps asking me to make this again. It wasn't hard to do. Simple recipe comes out good.
Very tasty. Kind of a cross between egg drop soup and chicken soup. Doesn't freeze well.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Chicken and Corn Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 38
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