Corn and Cellophane noodle soup

Corn, sweet yellow, canned, cream style, 2 cup
Chicken Broth, 4 cup (8 fl oz)
One medium onion, chopped
Chinese Noodles, cellophane or long rice (mung beans), 1 cup
Chicken Breast, no skin, 1 breast, bone and skin removed, minced.
*Oyster Sauce, 1 tbsp
corn starch, 1 tsp
Salt, 1 tbsp
Pepper, black, 1 tbsp
1 egg, beaten

The longer you soften the cellophane noodles in warm water, the less broth the noodles will soak up in the pot. This will affect how thick the soup is.

Chop onion. Place dried noodles in warm water to soften, about 5 minutes. In a large soup pot, put both cans of Creamed Corn, chicken broth and onion. Fill both empty cans with water and add water to soup. Bring to a boil. Add noodles. Cover and simmer on low heat for about 10 minutes. In meantime, marinate minced chicken with oyster sauce and cornstarch. After soup has marinated for about 10 minutes, add chicken and use a bit of soup to rinse out bowl into the soup pot. Add salt and pepper. Stir well. Cover and simmer for another 5 minutes, or until chicken is done. Just before serving, pour egg in and stir the soup in same direction 2 or 3 times. This allows the eggs to cook in a stringy way. Serve hot.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user DDOWELL65.