Easy Chinese Corn Soup

From: justcallmetoni

On Jan 8, 2009

Short of calling for takeout, it really doesn't get much easier than this. I sprinkled in a little onion and garlic powder into the corn during the initial cooking phase and otherwise followed the recipe. The results were so creamy and satisfying and yet light. Served with Asian Chicken Pitas this was a perfect meal in less than 20 minutes. I stirred in some baby spinach and cooked mushrooms for a more substantial soup for tomorrow and that too was just lovely. Thanks Kittencal. Made for Potluck Tag.

From: Brooke the Cook in WI

On Dec 2, 2008

Wow, is this fast! Made last night, when dinner was running very late and was looking for something quick that didn't require any prep work - this was it! I used just the egg whites and opted for frozen corn... I think next time I'd skip the optional corn and use a little sesame oil as Kit suggests. This makes a great big pot of soup and I'm looking forward to the leftovers at lunch - I nearly ate another bowl as a late night snack last night! Super!

From: Jessica T

On Dec 30, 2006

To make sure your eggs "ribbon," make sure the mixture is boiling or very hot, just over "simmer."

From: Chef #785367

On Jul 24, 2008

Eactly what I was looking for. Very easy to make. I didn't have frozen corn, so added a can or corn kernals (not cream of corn) in addition to two cans of cream of corn. I didn't have corn starch so thickened with a little flour mixed into water and it worked perfectly. To get ribbons, just slowly pour in eggs (very slow) and use a wisk to mix soup quickly as you pour eggs in. Thanks for the recipe.