- Combine broth, 2 soup cans water 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.
- Remove from heat; stir in green onions and soy sauce. Serve immediately.
Egg Flower Soup with Corn
ingredients
1 can (10-1/2 oz.) condensed chicken broth
2 sliced fresh ginger root, each 1/4 inch thick
2 tablespoons plus 2 teaspoons cornstarch
1/2 cup whole kernel corn
1 egg, beaten
2 tablespoons chopped green onions and tops
4 teaspoons Kikkoman Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
