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Dinner / Mains · Soups

Golden Egg Flower Corn Soup

Source
Magazine clipping
Serves
8
Cuisine
Chinese

Ingredients

  • 1 can (14.75 ounces) cream-style sweet corn
  • 1 can (14 ounces) chicken broth
  • 1 tablespoon Kikkoman Soy Sauce
  • 1/4 cup water
  • 1/2 cup frozen green peas
  • 1 egg, beaten
  • 1 cup diced soft tofu
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground white pepper

Steps

  1. Combine corn, chicken broth, soy sauce and water in medium saucepan. Bring to boil; reduce heat, cover and simmer five minutes.
  2. Add green peas; return soup to boil over high heat. Gradually pour egg into boiling soup, stirring gently in one direction. Add tofu and cilantro. Sprinkle in pepper and stir well.

Notes

Makes eight servings.

See also: Golden Egg Flower Corn Soup

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