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If you or your friends like Chinese Food, you may like this soup. My friends say they like it better than what they get at Chinese buffets. They probably like all the different flavors. There is more stuff in this recipe than what they are usually getting.
Heat the corn and broth together. Stir it every once and a while to make sure that the corn doesn't stick and burn.
When the mixture begins to boil, KEEP STIRRING THE BROTH WHILE POURING IN THE CORNSTARCH. If you don't, you may get lumps. This is the thickener.
Drizzle the eggs into the soup while it is still boiling, and you will get pretty yellow strands. If you put the eggs into the soup while the broth is still cold, you will need to constantly stir the soup until it gets hot. This will make fine granules. This is what the Japanese call EGG CLOUD SOUP.
Add the bullion or salt to flavor
Drizzle the sesame oil to bring out the Chinese aroma. If you don't like the smell, skip this step.
Optional Ingredients: I like cooking finely grated ginger into my soup, but my mother doesn't like the bite. Adding finely sliced bamboo, green peas, minced carrots, and mushrooms makes this soup more appetizing, also.
The picture is what it looks like with everything added.
By Tim from Science Hill, KY
Wash and separate spinach leaves. Break into 4 inch sections. Beat eggs. Bring chicken broth to a boil. Add salt and spinach. Add cornstarch paste. Stir a few seconds until stock thickens. Slowly add eggs. Stir gently in one direction so threads form. Turn off heat immediately. Taste. Add salt if necessary. Pour soup in warm bowl. Garnish with green onions. Serve at once. Serves 6.
By Robin from Washington, IA
Garnish with green onion and Napa cabbage, stir and serve.
For a thicker soup add and mix 2 tablespoons of cornstarch with 1/2 cup water just before adding the beaten egg.
Source: I was thinking of different ways besides salad to use the 'Garden: Kitchen Cabbage' growing tip posted by ShellyE last week. ;-)
By Deeli from Richland, WA