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Sweet Corn And Egg Soup
- 4 cups Vegetable Stock
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 2 small or 1½ large eggs
- 1 cup canned sweet, cream-style corn
- 1/3 to ½ teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- ¾ teaspoon Chinese thin soy sauce
- 2 teaspoons very finely sliced scallions
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 99kcal (5%)|
|Total Fat 4g (7%)|
|Saturated Fat 1g (5%)|
|Cholesterol 80mg (27%)|
|Total Carbohydrate 13g|
|Dietary Fiber 1g|
|* 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.|