Ingredients
4
4 servings
- •2 (14 ounce) cans chicken broth
- •1 (14.75 ounce) can cream-style corn
- •0.5 cup shredded, cooked chicken meat
- •0.25 teaspoon ground white pepper
- •salt to taste
- •2 tablespoons cornstarch
- •0.5 cup water
- •1 tablespoon sesame oil
- •1 egg white
Instructions
- In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
- Add chopped scallion to garnish, and serve hot.
Nutritional Facts
Per 4 servings
- Calories: 166
- Carbohydrate: 24g
- Fat: 5g
- Fiber: 1g
- Protein: 9g
- Sugar: 4g
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