Chinese Corn Soup Recipe
Ingredients
| 2 tablespoons special oil | ||
| Onions | 1/2 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken broth | 6 Cup (16 tbs) | |
| Corn kernels | 1/2 Cup (16 tbs), frozen | |
| Sugar | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Powdered ginger | 1 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Eggs | 2 | |
| 2 scallions (green onions), thinly sliced | ||
Directions
Heat the oil in a saucepan; saute the onions and garlic 2 minutes.
Add the broth, bring to a boil, and mix in the corn kernels, sugar, pepper and ginger.
Cover and cook over low heat 15 minutes.
Mix the cornstarch, soy sauce and water together; stir into the soup until thickened.
Beat the eggs with the scallions; stir into the soup until set.
Don't overcook.
Add the broth, bring to a boil, and mix in the corn kernels, sugar, pepper and ginger.
Cover and cook over low heat 15 minutes.
Mix the cornstarch, soy sauce and water together; stir into the soup until thickened.
Beat the eggs with the scallions; stir into the soup until set.
Don't overcook.
Chef
