Chinese Corn Soup
2 tbsp. corn oil
1/2 cup minced onions
1 clove garlic, minced
6 cups chicken broth
1-1/2 cups corn kernels, fresh, frozen or canned
1/2 tsp. sugar
1/4 tsp. freshly ground black pepper
1 tsp. powdered ginger
1 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. water
2 eggs
2 green onions, thinly sliced
Heat oil in a saucepan; saute the onions and garlic 2 minutes. Add the broth, bring to a boil and mix in the corn kernels, sugar, pepper and ginger. Cover and cook over low heat 15 minutes. Mix the cornstarch, soy sauce and water together; stir into the soup until thickened. Beat the eggs with the green onion; stir into the soup until set. Don’t overcook. Serves 6.
