Corn and Egg Flower Soup

Delicious egg drop soup is easy to make at home with this recipe.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 131 Calories

Ingredients

• ⅓ cup water
• 3 tablespoons cornstarch
• 3 eggs, beaten
• 1 (14.75 ounce) can cream-style corn
• 3 green onions, thinly sliced
• 2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• 3 (14 ounce) cans chicken broth
• 1 teaspoon white pepper
• 2 ears corn, kernels cut from cob

Recipe Instructions

Step 1

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.

Step 2

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.