Velvety Chicken Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This reminds me of the soup served in Japanese restaurants. Chicken pieces and whole corn and creamed corn together with a splash of sesame oil make a nice comforting meal. Ingredients:
2 14 oz cans chicken broth |
1 14.75 oz can cream-style corn |
1/2 cup shredded, cooked chicken meat |
1/4 teaspoon ground white pepper |
salt; to taste |
2 tablespoons cornstarch |
1/2 cup water |
1 tablespoon sesame oil |
1 egg white |
Directions:
1. In a medium stock pot combine broth, corn and chicken.
2. Bring to a boil, reduce heat and add pepper and salt.
3. Bring back to a boil.
4. In a separate bowl mix the corn starch with water.
5. While the soup is boiling add this mixture, and stir constantly until well mixed.
6. Season with sesame oil by adding a few drops at a time.
7. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
8. Add chopped scallion to garnish, and serve hot.
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