Chinese corn and egg flower soup

(from cckelly’s recipe box)

not tried, will soon.
I think I’d opt for sliced, green onions instead of cilantro. Also, adding a 1/4 tspn cornstarch and water to egg works well for me.

Source: local newspaper

Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Chinese, Soup

Ingredients

  • 1 can (14.75 oz.) cream style corn
  • 1 can (14 oz.) chicken broth
  • 1 Tbsp soy sauce
  • 1/4 c water
  • 1/2 c frozen peas
  • 1 egg, beaten
  • 1 cup soft tofu, diced
  • 2 Tbsp chopped fresh cilantro
  • 1/4 tsp ground white pepper

Directions

  1. In a med. saucepan mix the corn, chicken broth, soy sauce and water. Bring to boil and reduce heat, cover and simmer 5 min.

  2. Add peas and return soup to a boil over high heat.

  3. In a gradual stream, slowly add egg while gently stirring the soup, moving spoon in one direction only.

  4. Add tofu, cilantro and white pepper. Stir well.

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