Chicken & Corn Egg Flower Soup

Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 (10 1/2ounce) cans fat free chicken broth
• 2  teaspoons gingerroot, fresh, sliced
• 2  tablespoons cornstarch
• 1⁄2 cup whole kernel corn
• 1  egg, beaten
• 8  ounces boneless skinless chicken, cooked, diced
• 2  tablespoons green onions, chopped
• 4  teaspoons light soy sauce, I use Kikkoman brand

Directions

1. Place broth and ginger in medium saucepan.
2. Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
3. Discard ginger.
4. Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
5. Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
6. Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
7. Stir in cooked chicken.
8. Simmer for 10 minutes to heat chicken.
9. Remove from heat; stir in green onions and soy sauce.
10. Serve immediately.