Chinese corn and egg flower soup
(from cckelly’s recipe box)
not tried, will soon.
I think I’d opt for sliced, green onions instead of cilantro. Also, adding a 1/4 tspn cornstarch and water to egg works well for me.
Source: local newspaper
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 1 can (14.75 oz.) cream style corn
- 1 can (14 oz.) chicken broth
- 1 Tbsp soy sauce
- 1/4 c water
- 1/2 c frozen peas
- 1 egg, beaten
- 1 cup soft tofu, diced
- 2 Tbsp chopped fresh cilantro
- 1/4 tsp ground white pepper
Directions
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In a med. saucepan mix the corn, chicken broth, soy sauce and water. Bring to boil and reduce heat, cover and simmer 5 min.
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Add peas and return soup to a boil over high heat.
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In a gradual stream, slowly add egg while gently stirring the soup, moving spoon in one direction only.
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Add tofu, cilantro and white pepper. Stir well.