Corn and Egg Flower Soup

Corn and Egg Flower Soup

20
foodielane 0

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

Ingredients

25 m servings 131 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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

20
  1. 23 Ratings

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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 egg...

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 th...

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.