Chinese Egg Flower Soup somehow always reminds me of Chinese take-out. Maybe it's because egg flower soup is usually on the menu along side the classic egg rolls. Regardless, this recipe is my go to soup when I need to prepare a multi-course family style meal, but have limited time.
Using sweet canned corn and a handful of other common kitchen pantry ingredients, it's easy to make a delicious and healthy version of this soup in about 5 minutes (or as long as it takes you to boil water).
Tip: I like reusing the canned corn can, to measure out the chicken broth for this soup. It saves me the time and energy to clean up a measuring cup later. :)
1 can of sweet whole kernel corn (no salt added), half of the liquid drained
1 1/2 cans of chicken broth (low sodium)
2 Tbsp. corn starch + cold water
1 egg, slightly beaten
salt (to taste)
white pepper (to taste)
green onions/scallions for garnish
Note: It's okay to eyeball or use approximate ratios to measure. No need to be exact.