Corn and Egg Flower Soup

Corn and Egg Flower Soup

20 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
foodielane
Recipe by  foodielane

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

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

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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.

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Reviews (20)

Rate This Recipe
amy
16

amy

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

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 20.5 g
  • 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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