Velvet Corn Soup
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
56
Spice
39
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cups
Chicken Broth1 cup
Cooked Ham (diced)450 g
Cream Style Corn2 tsps
Sesame Oil1 tsp
White PepperDirections:
1
Place broth in a large pot and bring to a boil
2
Add shrimp, ham, water, chestnuts, and corn
3
Reduce heat to medium and simmer, stirring frequently
4
Add cornstarch solution and cook, stirring, until soup boils and thickens slightly
5
Turn off heat
6
Add egg whites, stirring until they form long threads
7
Stir in green onion, sesame oil, pepper and salt, to taste