Asian-style Chicken Corn Soup
In a large pot of boiling water, cook corn cobs for 5 minutes. While corn is boiling, prep your ingredients. After corn is boiled, remove and cut kernels off lengthwise, and set aside. In large pot or Dutch oven, heat canola oil over medium heat. Cook chicken until browned, approx. 5 to 7 minutes. Add garlic, carrots, mushrooms and green onions, and cook for 5 minutes. Add chicken broth, cover pot and bring to boil. Dissolve cornstarch into soy sauce. Add to boiling pot, stirring well. Add egg mixture while stirring. Eggs cook up into threads. Add corn and cook for 2 minutes. Adjust salt, pepper to taste. Serve in bowls. Garnish with green onion tops. Add a dash of sriracha hot sauce if desired.
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Last updated: October 27th, 2020
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