Ingredients
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1 (32 oz) container low-sodium vegetable broth
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1/2 (16 oz) pkg frozen corn, thawed
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1 tbsp reduced-sodium soy sauce
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1/2 tsp garlic powder
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1/2 cup uncooked white rice
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4 large eggs
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2 green onions
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2 tsp toasted sesame oil
Steps
1
To a medium pot, add the broth, corn, soy sauce, garlic powder, and ¾ cup water. Add the rice. Season with salt and pepper. Bring to a boil on high heat. Reduce heat and simmer 20 min., until rice is tender.
2
Meanwhile, in a liquid measuring cup, whisk the eggs together. Gently and slowly pour eggs into broth in a thin stream. Simmer 1 min., until egg is cooked.
3
Remove soup from heat. Season with salt to taste. Finely chop the green onions and sprinkle over soup. Drizzle with the sesame oil.
