Best Corn And Egg Flower Soup Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

CORN FLOWER SOUP

Steps:

• Add a small amount of oil into saucepan and brown the chopped pork.
• Add the water and simmer 10-15 minutes.
• Add corn, salt and pepper and simmer 10 minutes longer.
• Remove from heat and gently stir in the beaten egg.
• Serve piping hot.

CHICKEN & CORN EGG FLOWER SOUP

Steps:

• Place broth and ginger in medium saucepan.
• Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
• Discard ginger.
• Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
• Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
• Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
• Stir in cooked chicken.
• Simmer for 10 minutes to heat chicken.
• Remove from heat; stir in green onions and soy sauce.
• Serve immediately.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.