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Corn Egg Drop Soup (10-min)
5 from 12 votes

Corn Egg Drop Soup (10-min)

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.

Prep Time
3 mins
Cook Time
12 mins
Servings: 2 people
Calories: 200 kcal
Course: Soup
Cuisine: Chinese

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Season to taste with the turmeric, white pepper and salt, if using.
  7. 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

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: 2 people

Amount Per Serving

Calories 200

% 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.