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.
Original recipe makes 4 servings
Ingredients
2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
1/2 cup shredded, cooked chicken meat
1/4 teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
1/2 cup water
1 tablespoon sesame oil
1 egg white
Directions
- 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.
- 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
Calories: 166 kcal
Carbohydrates: 23.5 g
Cholesterol: 18 mg
Fat: 5 g
Fiber: 1.3 g
Protein: 8.5 g
Sodium: 1256 mg
