Chinese Corn-and-Egg Soup

Chinese Corn-and-Egg Soup
Serves: 2

Cost per Serving:



+ Add To Shopping List
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


Prep: 5 Minutes
Cook: 3 Minutes

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. 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.

Created date

July 2014

Nutritional Information

Calories 208
Fat 4 g
Satfat 1 g
Protein 9 g
Carbohydrate 40 g
Fiber 3 g
Cholesterol 106 mg
Sodium 659 mg