Ingredients
1 1/2 cup of chicken broth
1 12-ounce can of creamed corn
1 egg beaten
1 tablespoon MSG
2 teaspoons sugar
1 tablespoon cornstarch
2 sliced scallions
1/4 cup of water
black pepper to taste
Preparation
Bring chicken broth to a boil in a medium saucepan, add the beaten egg, corn and MSG. Boil, stirring frequently for 1 minute. Add the sugar and pepper. Disolve the cornstarch in 1/4 cup of water and add to the soup. Stir until thickened, serve and sprinkle with the sliced scallions.
