Corn and Egg Flower Soup

Name: Corn and Egg Flower Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 418 grams cream-style corn; 1 kgs chicken broth; 3 Tbsps cornstarch; 2 ears corn, kernels cut from cob; 3 eggs, beaten; 3 green onions, thinly sliced; 2 Tbsps oyster sauce; 2 teaspoons sesame oil; 79 milliliters water; 1 teaspoon white pepper

Need a gluten free and dairy free main course? Corn and Egg Flower Soup could be a tremendous recipe to try. One serving contains 761 calories, 83g of protein, and 30g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of water, sesame oil, oyster sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: Shrimp and Egg Flower Soup, Corn Egg Drop Soup(Corn Soup ), and Sweet Corn And Egg Soup.

Instructions

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.

Ingredients you will need

Creamed Corn

Chicken Broth

Corn Kernels

Oyster Sauce

White Pepper

Sesame Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Green Onions