Corn and Egg Flower Soup
yield: 8
total time: 25 minutes
Ingredients
- 42 ounces chicken broth
- 14 3/4 ounces cream-style corn
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce
- 2 ears corn kernels cut from cob
- 1 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/3 cup water
- 3 eggs beaten
- 3 green onions thinly sliced
Nutrition
- Calories : 120 calories
- Carbohydrate : 15 grams
- Cholesterol : 80 milligrams
- Fat : 4.5 grams
- Fiber : 1 grams
- Protein : 7 grams
- SaturatedFat : 0.5 grams
- Sodium : 350 milligrams
- Sugar : 2 grams
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