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Corn and Egg Flower Soup

Corn and Egg Flower Soup Recipe

  • 3 (14 ounce) cans chicken broth
  • 1 (14.75 ounce) can cream-style corn
  • 2 teaspoons sesame oil
  • 2 tablespoons oyster sauce
  • 2 ears corn, kernels cut from cob
  • 1 teaspoon white pepper
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 3 eggs, beaten
  • 3 green onions, thinly sliced
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 131
Total Fat 4.1g
Saturated Fat 0.9g
Cholesterol 83mg
Sodium 911mg
Total Carbohydrate 20.5g
Dietary Fiber 1.8g
Sugars 3.8g
Protein 5.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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