Corn and Egg Flower Soup17 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“This is an easy and good egg flower soup for corn lovers.” - by foodielane
Original recipe yields 2 quarts
- 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.
Amount Per Serving (8 total)
- 131 cal
- 4.1 g
- 20.5 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 eggs. Th..." See moreis a favorite in our home!"
"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 the osyt..." See moreer sauce since I didn't have it on hand and I didn't put in fresh corn, only the can of creamed corn, which was perfect. I halved the recipe (thanks to Allrecipes for the conversion option!) and it made just enough for two. I will definitely will be making this again!"
Restaurant Style Egg Drop Soup
Hearty Irish Egg Drop Soup
Just swipe to see more like this.