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Corn and Egg Flower Soup
- 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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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 4.1g|
|Saturated Fat 0.9g|
|Total Carbohydrate 20.5g|
|Dietary Fiber 1.8g|
|* 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.|