Home Cooks > Recipes > Egg Flower Soup with Corn
(Yield: 4 servings)
1 can (10-1/2 oz.) condensed chicken broth
2 sliced fresh ginger root, each 1/4 inch thick
2 tablespoons plus 2 teaspoons cornstarch
1/2 cup whole kernel corn
1 egg, beaten
2 tablespoons chopped green onions and tops
4 teaspoons Kikkoman Soy Sauce
- Combine broth, 2 soup cans water and ginger in medium saucepan. Bring to boil over high heat; reduce heat, cover and simmer 5 minutes. Discard ginger.
- Combine cornstarch and 1/4 cup water; stir into saucepan with corn. Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
- Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
- Remove from heat; stir in green onions and soy sauce. Serve immediately.