Home Cooks > Recipes > Egg Flower Soup with Corn

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Ingredients

Yield: 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

Instructions

  1. 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.
  2. 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.
  3. Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
  4. Remove from heat; stir in green onions and soy sauce. Serve immediately.

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