This quick and easy Chinese corn soup is so good that I never bother ordering it from restaurants anymore!
Ingredients
- cream style corn: 1 can (15 ounce can)
- low-sodium chicken broth: 1 can (14.5 ounce can)
- cornstarch: 1 Tbsp
- water: 2 Tbsp
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
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Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
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Gradually add beaten egg while stirring the soup. Remove from heat and serve.
