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Receta Egg Flower Soup With Corn
by Global Cookbook

Egg Flower Soup With Corn
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  Raciónes: 4

Ingredientes

  • 1 can condensed chicken broth - (10 1/2 ounce)
  • 2 slc fresh ginger root - (1/4" thick ea)
  • 2 Tbsp. cornstarch plus
  • 2 tsp cornstarch
  • 1/2 c. whole kernel corn
  • 1 x egg beaten
  • 2 Tbsp. minced green onion and tops
  • 4 tsp Kikkoman Soy Sauce

Direcciones

  1. Combine broth, 2 soup cans water and ginger in medium saucepan. Bring to boil over high heat; reduce heat, cover and simmer 5 min. Throw away ginger.
  2. Combine cornstarch and 1/4 c. water; stir into saucepan with corn. Cook over high heat, stirring constantly, till mix boils and is slightly thickened.
  3. Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction. Remove from heat; stir in green onions and soy sauce. Serve immediately.
  4. This recipe yields 4 servings.