Recipe by Halcyon Eve
From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing.
Top Review by windhorse23
I made this even though I was out of scallions. It was still great eatin' I would have liked just a little less tofu. I confess I added about a half teaspoon of chili garlic sauce. I am now going to experiment with added rice vinegar! Loved the gingery spice of this soup.
- 1 (5 -6 ounce) skinless chicken breast halves
- 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
- 1 1⁄2 teaspoons dark sesame oil, divided
- 3 tablespoons cornstarch, divided
- 1 garlic clove, peeled and minced
- 1 tablespoon finely shredded fresh ginger
- 4 cups reduced-sodium fat-free chicken broth
- 1 (12 ounce) containershelf-stable firm silken tofu, cut into 1/2 inch cubes
- 1 1⁄2 cups frozen corn
- 1 large egg, lightly beaten
- 1⁄2 cup thinly sliced green onion (including tops)
- white pepper
Directions See How It's Made
- Rinse chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
- In a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. Add chicken and stir-fry until no longer pink on surface, about 2 minutes.
- Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
- In a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve.