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Egg Flower Soup

Makes: 4 servings

Ingredients:

4 cups chicken broth
14 1/2 oz. canned cream corn
1 cup raw corn kernels, cut from 1 large ear of corn
1/4 cup coarsely chopped water chestnuts
1 Tbsp. oyster sauce
2 tsps. sesame oil
salt and ground white pepper
3 Tbsps. cornstarchdissolved in 1/3 cup water
2 eggs, lightly beaten
1 green onion, chopped

Instructions:

1. In a large saucepan, bring broth to a boil. Add cream-style corn, corn kernels, water chestnuts, oyster-flavored sauce, sesame oil, and salt and pepper to taste. Return to a boil and cook until corn kernels are cooked through, about 5 minutes.

2. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly, about 1 minute. Remove saucepan from heat. Slowly add in eggs, stirring constantly, to form egg flowers. Ladle soup into bowls and garnish with green onion.

Adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005