More Great Recipes: Asian

Egg Flower Soup with Corn


User Avatar
Member since 2008

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

This is a recipe I found in the Kikkoman Chinese cookbook

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter