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EGG FLOWER SOUP WITH CORN
Egg Flower Soup with Corn
This is a recipe I found in the Kikkoman Chinese cookbook
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INGREDIENTS
- 1 can (10 1/2-oz) chicken broth
- 2 soup cans water
- 2 slices ginger root, each 1/4-inch thick
- 2 Tbls. plus 2 tsp. cornstarch
- 1/4 Cup water
- 1/2 cup whole kernel corn
- 1 egg, beaten
- 2 Tbls. chopped green onions
- 4 tsp. Kikkoman Soy Sauce
DIRECTIONS
Combine chicken broth, 2 soup cans water and ginger in medium saucepan. Bring to boil over high heat; reduce heat, cover and simmer 5 minutes. Discard ginger. Combine cornstarch and 1/4 Cup water; stir into saucepan with corn. Cook over high heat, stirring constantly, until mixture boils and is slightly thickened. Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction. Remove from heat; stir in green onions and soy sauce. Serve immediately.
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