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Corn and Egg Flower Soup

Corn and Egg Flower Soup

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
foodielane

foodielane

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

amy
16

amy

12/3/2008

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. This a favorite in our home!

JenofLA
11

JenofLA

8/17/2009

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 osyter 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!

webbysuzy
6

webbysuzy

2/2/2008

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.

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