Corn and Egg Flower Soup Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
131 cal
7%

Fat
4.1 g
6%

Carbs
20.5 g
7%

Based on a 2,000 calorie diet

Reviews (17)

Rate This Recipe

amy

Dec. 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. Th..." See moreis a favorite in our home!"

JenofLA

Aug. 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 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!"

webbysuzy

Feb. 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...." See more"

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