This quick and easy Chinese corn soup is so good that I never bother ordering it from restaurants anymore!
Prep Time::5 mins
Cook Time::10 mins
Total Time::15 mins
Servings::4
Ingredients
1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons water
1 large egg, beaten
Directions
Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
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.
Gradually add beaten egg while stirring the soup. Remove from heat and serve.