Angel Wong's Kitchen | Asian & Taiwanese Recipes Made Simple & Fun
  • HOME
  • Recipes
  • Blog
  • VIDEOS
  • About Angel
  • SHOP
  • Contact

  • Chinese Sweet Corn Egg Flower Soup | Easy 5 Minute Recipe

Picture

Picture



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.  :)



Ingredients:

  • 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.

Ready in Total Time:  5 min.

Prep Time =  2 min.
Cook Time = 3 min. 




Preparation:

For the full preparation method and instructions, watch my YouTube video tutorial here. 


prepare the ingredients
use the can for measuring (shortcut)
add cornstarch to thicken the soup
use white pepper

Comments:




Copyright © 2024.  Angel Wong's Kitchen.  All rights reserved.
​Privacy Policy