I am blogging this recipe at Ashley’s request. This is one soup that you can prepare in 10 minutes if you have a can of cream-style corn, water chestnut, and eggs. Its simple, easy, tasty, and healthy! Get cooking Ashley!

• Prep Time: 10 minutes
• Cook Time : 10 minutes
• Serves: 4

Ingredients

• 1 14oz can cream-style corn
• 10 water chestnut, minced
• 2 cups water or chicken stock
• 2 stalks green onions, chopped
• 1/4 cup seaweed (optional)
• cilantro for garnish
• salt and pepper to taste

Directions

1. Add cream-style corn, minced chestnut, and water/chicken stock to a medium-size pot.
2. In a separate bowl, beat the two eggs.
3. Bring to a boil over medium high heat. Reduce heat to a simmer. Stir in the beaten egg slowly while the soup is simmering.
4. Stir in seaweed if desired and season the soup with salt and pepper to taste.
5. Garnish with spring onions and cilantro.
6. Serve hot.