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    You are in: Home / Recipes / Vegetarian Cream-Style Corn Soup (China) Recipe
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    Vegetarian Cream-Style Corn Soup (China)

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 30, 2010

      Wow! Very tasty! I loved the texture as well. I used sliced scallions in place of shallots, but that's all I changed. The fish sauce and dry sherry were lovely flavors for this soup. The chopped cilantro garnish is a must, IMO. Don't skip it. Thanx for an easy, yummy new soup recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2010

      My expectation was a version of the velvet corn soup at a Chinese restaurant. This is much thinner, more like broth based egg drop soup. Thickness aside, the soup is delicious! It was super easy, uses items regularly in my pantry, and super quick to make. All of the flavors meld together to create a bowl of tasty soup. I used fish sauce and liked it with the sherry. Nothing was overpowering. I now have this in my quick lunches cookbook & will be making it again. Made for the ZWT6~ Asia. Thanks Syd! :-)

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    • on December 29, 2011

      I picked this recipe for my DH on "Please Review My Recipe"

      He loved it! For me who was not found of this recipe at our restraunt found this to be amazing!

      I am so glad I chose to make this for my DH.

      10 Stars!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Vegetarian Cream-Style Corn Soup (China)

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.2
     
    Calories from Fat 46
    29%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.1 g
    5%
    Cholesterol 93.0 mg
    31%
    Sodium 719.3 mg
    29%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.0 g
    16%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    vegetable stock

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