Chinese Corn-And-Egg Soup

5 ingredients
2 steps

Ingredients

  • 1 14.75-oz. can no-salt-added cream-style corn
  • 1 cup low-sodium chicken broth
  • 1/4 cup diced ham (1 oz.), optional
  • Salt and pepper
  • 1 large egg, lightly beaten

Directions

  1. 1
    Combine corn, broth and ham, if desired, in a hot pot and bring to a boil, stirring occasionally, 1 1/2 to 2 1/2 minutes. Season generously with salt and pepper.
  2. 2
    Turn off hot pot. Slowly pour egg into soup in a thin stream, stirring in 1 direction until egg turns into wispy ribbons. Divide between 2 bowls. Serve immediately.

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