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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:
20mins
Serves:
Units:

ingredients

directions

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

@Sassy Cat
Contributor
@Sassy Cat
Contributor
"Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant."
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  1. natedbaby
    THis was great, although I boiled a whole chicken and then shredded it instead of using boneless skinless chicken and chicken broth...also I tinkered with the measurements to accomodate the portions of chicken I used....Thank you!!!
    Reply
  2. Sassy Cat
    Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant.
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