Rating: 4.5 stars
82 Ratings
  • 5 star values: 54
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.

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  • In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.

  • Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.

  • Add chopped scallion to garnish, and serve hot.

Nutrition Facts

166 calories; protein 8.5g; carbohydrates 23.5g; fat 5g; cholesterol 18mg; sodium 1255.7mg. Full Nutrition
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