Description
A recipe for Golden Egg Flower Corn Soup

Ingredients

• 1 can (14.75 ounces) cream style sweet corn
  
• 1 can (14 ounces) chicken broth
  
• 1 tablespoon Kikkoman Soy Sauce
  
• 1/4 cup water
  
• 1/2 cup frozen green peas
  
• 1 egg, beaten
  
• 1 cup diced soft tofu
  
• 2 tablespoons chopped fresh cilantro
  
• 1/4 teaspoon ground white pepper

Preparation
Combine corn, chicken broth, soy sauce and water in medium saucepan. Bring to boil; reduce heat, cover and simmer 5 minutes. Add green peas; return soup to boil over high heat. Gradually pour egg into boiling soup, stirring gently in one direction. Add tofu and cilantro. Sprinkle in pepper and stir well.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available