Skip to main content New this month
Get the Allrecipes magazine

Corn and Egg Flower Soup

Rated as 4.44 out of 5 Stars

"This is an easy and good egg flower soup for corn lovers."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 131 cals
Original recipe yields 8 servings (2 quarts)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Stir together the chicken broth, cream-style corn, sesame oil, oyster sauce, corn kernels, and white pepper in a large saucepan. Bring to a boil over high heat.
  2. Dissolve cornstarch into the water and stir into boiling soup. Boil for 30 seconds until soup thickens, then remove from heat. Stir soup rapidly in one direction, then with the hot soup swirling in the pan, slowly pour in the beaten egg. Gently stir in the green onions and serve.

Nutrition Facts


Per Serving: 131 calories; 4.1 g fat; 20.5 g carbohydrates; 5.3 g protein; 73 mg cholesterol; 911 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 22
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! We eat this all the time. I made a few changes to make the recipe even easier to make. I used 9 cups water with 3T chicken boullion granules, frozen sweet white corn and only 2 egg...

Most helpful critical review

My kids REALLY wanted to make this dish after a recent trip to a Chinese restaurant. It's pretty tasty, but surprisingly spicy. Sadly, it was too spicy for my kids to enjoy. We'll make it again,...

Most helpful
Most positive
Least positive
Newest

Excellent! We eat this all the time. I made a few changes to make the recipe even easier to make. I used 9 cups water with 3T chicken boullion granules, frozen sweet white corn and only 2 egg...

I have been wanting to try a recipe like this one and finally did it tonight--so simple and delicious! I forgot to add the sesame oil but that was just fine. I also used soy sauce in place of th...

I used one teaspoon of soy sauce instead of oyster sauce because oyster sauce is very salty and is used more for flavoring stir fry foods. Other than that, it's a very good recipe.

Very comfortable, tasty soup. Thank you. Changes we made: 1) didn't have oyster sauce, so used some soy - that tasted fine. 2) Didn't add additional fresh or frozen corn, just the creamed ...

This soup was awesome. The key is the sesame oil--truly an amazing recipe. Will definitely be making again!

Great recipe! I used soy sauce instead of oyster sauce and it turned out perfect! Even better than at a restaurant!

This turned out much thicker than i thought it would, but that's a good thing! I added a little bit of ground ginger, and I think next time I'll add a little more. Very yummy, corny, and quick t...

My kids love corn and egg flower soup. This is the best recipe I have found for it, and it is simple. Thank you for offering it to us.

i'm eating this right now! it's pretty good. remember to fix the measurements of the cornstarch to see what kind of consistency you want. i like this one because i already have all the ingred in...