Corn Egg Drop Soup (10-min)
User Reviews
5
12 reviews
Excellent
Corn Egg Drop Soup (10-min)
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This Corn Egg Drop Soup features a savory chicken stock base with corn kernels and silky ribbons of egg cooked in the broth. A cornstarch slurry thickens the soup, while white pepper, turmeric, and sesame oil add subtle warmth and a golden appearance. This quick Chinese-inspired soup offers a comforting texture and mild flavor.
Description
Corn Egg Drop Soup combines chicken stock with sweet corn and beaten eggs to create a simple yet textured soup. The preparation begins with optionally stir-frying corn briefly in hot oil to enhance flavor, then adding chicken stock brought to a gentle simmer. A cornstarch slurry is gradually stirred in to thicken the broth, giving the soup body and a smooth mouthfeel. Beaten eggs are then slowly added, forming characteristic silky egg strands.
The seasoning includes salt to taste, white pepper for warmth, and turmeric for a rich golden color without altering the soup's flavor significantly. Sesame oil and sliced scallions garnish the finished soup, adding aroma and a fresh note. The soup is cooked gently to maintain a delicate texture throughout.
This soup is a light and warming starter or accompaniment suitable for quick meals. The recipe suggests careful incorporation of finely ground spices to avoid lumps and emphasizes stirring consistently during thickening and egg addition.
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Ingredients
- 2 Cups chicken stock Substitute: you can use well-seasoned homemade chicken broth, shopbought chicken stock, a chicken bouillon cube (½ chicken stock cube mixed in 2 Cups of water) or chicken stock powder. If you don't eat meat, you can substitute with a vegetable stock.
- ½ Cup corn Substitute: fresh corn but it would take longer obviously. I have tried cooking fresh corn in the soup and, with a chicken bouillon cube, using fresh corn cobs doesn't add a noticeable amount of flavor. (It does however reduce the amount of seasoning you need to add to homemade chicken broth, canned
- 2 egg
- 1 Tablespoon water For the cornstarch below.
- ½ Tablespoon cornstarch Mixed into 1 Tablespoon of water. (Known as cornflour in Asia) Mixed with water to make a slurry. You can substitute with tapioca flour mixed with water. I do not suggest omitting this as, otherwise, the soup will be too thin and taste like flavoured water.(Chinese soups are as much about texture as flavor.)
- 2 egg beaten till well-mixed. If you prefer seasoned eggs, add the tiniest pinch of salt and sesame oil when beating
- ¼ teaspoon salt to taste. If using a stock cube, you may be able to omit this
- ⅛ teaspoon ground white pepper optional but gives the soup a slight warmth and a more authentic Chinese flavor. The flavor is strong so add a bit at a time.
- ⅛ teaspoon Turmeric this is not a traditional Chinese ingredient in egg drop soup but it makes the soup look much more golden and appetising! (If you don't use too much, it won't change the flavor of the soup, ground
- sesame oil Drizzled as garnish
- scallions Sliced, as garnish
Instructions
- Optional: heat oil in a wok or pot over high heat and when the oil is shimmering, add the corn kernels and briefly stir-fry. Continue to next step. (There will be a lot of oil sizzling and it may splatter on you so feel free to skip this step.)
- Carefully pour chicken stock into the pot or wok and bring to the boil. (Again be careful of splatter.)Note: Whilst the soup is coming to the boil, mix the cornstarch with water to make a cornstarch slurry.
- Reduce the heat so the soup is at a gentle simmer. Slowly pour ½ the cornstarch slurry into the soup whilst simultaneously stirring in 1 direction, simmer for 2-3 minutes and taste.
- If you find the soup not thick enough, repeat with the rest of the slurry. (I like the consistency when all the cornstarch has been added.)Note: if you mixed the cornstarch slurry too long ago, there may be a bit of separation between the starch and water. Make sure to mix well before pouring into the soup.
- After the soup is at the right consistency, slowly pour the beaten egg into the soup whilst stirring in 1 direction.Note: this should be done almost immediately after the soup reaches the right consistency, as simmering longer will make the soup thicker.
- Season to taste with the turmeric, white pepper and salt, if using.
- Once all the egg has been added to the simmering soup, switch off the fire. Garnish with sliced spring onions and sesame oil.Note: To retain the delicate texture of the eggs, avoid cooking them for too long. The eggs should cook almost instantly upon contact with the simmering broth.
Notes
- Add ground white pepper and turmeric slowly while stirring to prevent lumps in the soup.
- Use a cornstarch slurry to thicken the soup for proper texture; tapioca flour can substitute if needed.
- Optionally stir-fry corn briefly before adding broth for extra flavor, but this step can be skipped for simplicity.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.03g
(2%)
Cholesterol
327mg
(109%)
Sodium
548mg
(23%)
Potassium
371mg
(8%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
475IU
(10%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 548mg | 23% |
| Potassium | 371mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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