Corn and Egg Flower Soup

This is an easy and good egg flower soup for corn lovers.

Step: 1

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.

Step: 2

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.

Per Serving: 131 calories; protein 5.3g; carbohydrates 20.5g; fat 4.1g; cholesterol 73.4mg; sodium 911.3mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.