Best 4 Corn And Egg Flower Soup Recipes
Corn and egg flower soup is a classic Chinese soup that is both flavorful and comforting. It features sweet corn kernels and delicate egg flowers (thin ribbons of egg) suspended in a flavorful broth. This soup is often served as a starter or light lunch, and it is especially popular during the colder months. While many variations of the recipe exist, this article will provide a comprehensive guide to preparing the traditional corn and egg flower soup, ensuring a delicious and authentic culinary experience.
Let's cook with our recipes!
CHICKEN & CORN EGG FLOWER SOUP
Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant.
Provided by Sassy Cat
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place broth and ginger in medium saucepan.
- Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
- Discard ginger.
- Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
- Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
- Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
- Stir in cooked chicken.
- Simmer for 10 minutes to heat chicken.
- Remove from heat; stir in green onions and soy sauce.
- Serve immediately.
Nutrition Facts : Calories 124.4, Fat 2.4, SaturatedFat 0.6, Cholesterol 86, Sodium 1067.4, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 16.8
CORN FLOWER SOUP
Make and share this Corn Flower Soup recipe from Food.com.
Provided by Chef Janet 197014
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add a small amount of oil into saucepan and brown the chopped pork.
- Add the water and simmer 10-15 minutes.
- Add corn, salt and pepper and simmer 10 minutes longer.
- Remove from heat and gently stir in the beaten egg.
- Serve piping hot.
Nutrition Facts : Calories 189.2, Fat 6.2, SaturatedFat 2, Cholesterol 80.8, Sodium 390.3, Carbohydrate 21.9, Fiber 1.4, Sugar 2.7, Protein 14
CORN AND EGG FLOWER SOUP
This is an easy and good egg flower soup for corn lovers.
Provided by foodielane
Categories Vegetable Soup
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 131 calories, Carbohydrate 20.5 g, Cholesterol 73.4 mg, Fat 4.1 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 911.3 mg, Sugar 3.8 g
CORN AND EGG FLOWER SOUP
This is an easy and good egg flower soup for corn lovers.
Provided by foodielane
Categories Vegetable Soup
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 131 calories, Carbohydrate 20.5 g, Cholesterol 73.4 mg, Fat 4.1 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 911.3 mg, Sugar 3.8 g
Tips:
- Use fresh corn: Fresh corn has a sweeter flavor and a more tender texture than frozen or canned corn.
- Don't overcook the corn: Overcooked corn will become tough and lose its flavor.
- Use a good quality stock: The stock you use will make a big difference in the flavor of the soup. Use a stock that is flavorful and has a good body.
- Add the egg flower mixture slowly: Adding the egg flower mixture too quickly will cause it to curdle. Slowly drizzle the mixture into the soup, stirring constantly.
- Serve the soup immediately: Corn and egg flower soup is best served hot. If you need to store it, let it cool completely and then refrigerate it for up to 3 days.
Conclusion:
Corn and egg flower soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a good way to use up leftover corn. With its delicate flavor and simple ingredients, corn and egg flower soup is a classic Chinese dish that is sure to please everyone at your table.
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