Corn and Egg Flower Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Corn and Egg Flower Soup Recipe). This is an easy and good egg flower soup for corn lovers.

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 8

Yield: 2 quarts

Corn and Egg Flower Soup Recipe

Ingredients

3 (14 ounce) cans chicken broth

1 (14.75 ounce) can cream-style corn

2 teaspoons sesame oil

2 tablespoons oyster sauce

2 earscorn

kernels cut from cob

1 teaspoon white pepper

3 tablespoons cornstarch

⅓ cup water

3 eggs

beaten

3 green onions

thinly sliced

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Nutritional Information

Corn and Egg Flower Soup Recipe

Servings Per Recipe:8

Calories: 131

% Daily Value *

Protein: 5.3g 11%

Carbohydrates: 20.5g 7%

Dietary Fiber: 1.8g 7%

Sugars: 3.8g

Fat: 4.1g 6%

Saturated Fat: 0.9g 4%

Cholesterol: 73.4mg 25%

Vitamin A Iu: 252.4IU 5%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 5%

Vitamin C: 5.9mg 10%

Folate: 52.3mcg 13%

Calcium: 17.7mg 2%

Iron: 0.9mg 5%

Magnesium: 25.9mg 9%

Potassium: 207.3mg 6%

Sodium: 911.3mg 37%

Thiamin: 0.1mg 10%

Calories From Fat: 36.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.