Cut chicken breast crosswise into 1/8" slices. Combine in small bowl with wine, 1/2 tsp oil, and 1 Tbs cornstarch.
Cut tofu into 1/2-inch cubes.
In 3-4 quart non-stick pan over high heat, cook garlic and ginger in 1/2 tsp oil for 10 seconds. Add chicken and stir until meat is no longer pink on surface, about 2 minutes. Add broth, cover pan and bring to a boil. Add tofu and corn to broth, and return mixture to a simmer.
In small bowl, blend remaining 2 Tbs cornstarch and water until smooth. Add to soup and stir until mixture boils. Pour beaten egg into soup, stirring to form thin strands, about 30 seconds.
Add remaining 1/2 tsp oil, green onion and seasonings to taste. Serve.
In same small bowl, b
NOTE: For variety, use combinations of mushrooms and frozen peas with the corn kernels.
Go to Full Version of