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Egg Flower Soup (Who Knew It Was So Easy!)
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Description
This soup is extremely easy to make and can definitely be eaten as a meal or served as a side dish.
Ingredients
- 4 cans (14 Oz. Can) Chicken Stock, Or Water And Chicken Bouillon
- 1 can (14 Oz. Can) Corn Or Cream Corn
- 1 Tablespoon Soy Sauce
- 1 teaspoon White Pepper
- 1 Tablespoon Sesame Oil
- 4 whole Eggs, Beaten
- ⅓ cups Water
- 3 Tablespoons Cornstarch
- 3 whole Green Onions, diced
Preparation
In a saucepan, put stock/broth, corn, soy sauce, pepper and sesame oil over medium heat. When broth begins to boil, add beaten eggs. Once the mixture comes back to a boil, combine water and cornstarch and pour into the boiling soup. Stir over heat for one minute then remove from heat once the mixture has thickened. Then add onions and serve.
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