Egg Flower Soup with Corn

1 can (10-1/2 oz.) condensed chicken broth
2 slices fresh ginger root, each 1/4 inch thick
2 tablespoons plus 2 teaspoons cornstarch
1/2 cup whole kernel corn
1 egg, beaten
2 tablespoons chopped green onion and tops
4 teaspoons Kikkoman Soy Sauce

Combine broth, 2 soup cans water and ginger in medium saucepan. Bring to
boil over high heat; reduce heat, cover and simmer 5 minutes. Discard

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.

Makes 4 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kikkoman.