Chinese Corn Soup
|Special oil||2 Tablespoon|
|Minced onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||6 Cup (96 tbs)|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh, Frozen / Canned)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Powdered ginger||1 Teaspoon|
|Soy sauce||2 Tablespoon|
|Scallions/Green onions||2 , thinly sliced|
Heat the oil in a saucepan; saute the onions and garlic 2 minutes.
Add the broth, bring to a boil, and mix in the corn kernels, sugar, pepper and ginger.
Cover and cook over low heat 15 minutes.
Mix the cornstarch, soy sauce and water together; stir into the soup until thickened.
Beat the eggs with the scallions; stir into the soup until set.