Egg Flower Soup with Corn

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

4

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`INGREDIENTS:`
1 can (10-1/2 ounces) condensed chicken broth	2 soup cans water	2 slices fresh ginger root, each 1/4 inch thick
2 tablespoons plus 2 teaspoons cornstarch	1/4 cup water	1/2 cup whole kernel corn
1 egg, beaten	2 tablespoons chopped green onions and tops	4 teaspoons soy sauce

`1`	Combine chicken broth, 2 soup cans water 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. Remove from heat; stir in green onions and soy sauce. Serve immediately.