Monday, June 2, 2008

Egg Flower Corn Soup

This is one of my favorite soups, and it's very easy to make.


  • 5 cups turkey or chicken broth
  • 1 cup shredded cooked turkey or chicken
  • One 14 1/2-ounce can cream-style corn
  • 1 cup frozen corn
  • 1/4 cup coarsely chopped water chestnuts (I've never included these when I make it)
  • 1 1/2 tablespoon oyster-flavored sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon white pepper
  • 3 tablespoons cornstarch, dissolved in 1/3 cup water
  • 2 eggs, lightly beaten
  • 1 green onion, thinly sliced


In a large saucepan, bring the broth to a boil over high heat. Add the turkey, cream-style corn, frozen corn, water chestnuts, oyster-flavored sauce, sesame oil, and pepper. Return to a boil and cook for 3 minutes. Add the cornstarch solution and cook, stirring, until the soup boils and thickens slightly, about 1 1/2 minutes. Remove from the heat and slowly drizzle in the eggs while gently stirring constantly with a spoon to form egg flowers. Ladle the soup into bowls, garnish with the green onion, and serve.

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