Tuesday, June 17, 2014

Easy Chinese Corn Soup

There's just about nothing easier to make than egg drop soup.  And I do loves me some egg drop soup.  I ran across this which simply adds cream corn to the mix and a whole new texture to the soup.

It takes just minutes to make and is a great accompaniment to any Asian dish.


1 (15 oz) can cream-style corn
1 (14.5 oz) can low-sodium chicken broth
1 egg, beaten
1 Tbsp cornstarch
2 Tbsp cornstarch
chopped chives, optional, for garnish
freshly grated black pepper, optional

In a saucepan, combine the corn and chicken broth.  Bring to a boil over medium-high heat.  In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup and continue cooking for about 2 minutes or until thickened.  Gradually add the beaten egg while stirring the coup.

Remove from serve and garnish with chives and pepper, if desired.

Recipe Source:  www.allrecipes.com

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