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Corn Egg Soup
5 from 3 votes

Corn Egg Soup

Corn egg drop soup is a classic Chinese dish that takes less than 30 minutes to prepare. It's perfect for a quick, easy weeknight meal and a great way to use up leftover vegetables.To make it even more substantial, you can add ground chicken or turkey. Tip: cook the ground meat until it's cooked through and well browned. It's ideal for a light lunch or a simple dinner and pairs well with crusty bread or crackers. 🌽🥚🍲

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 137 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 teaspoons peanut oil If you’re adding chicken to a dish, increase the amount of oil to 1 tablespoon, or vegetable oil
  • 1 small garlic grated, fresh clove
  • 1 teaspoon ginger grated, fresh
  • 3 green onions , chopped (white and green parts separated)
  • ¼ teaspoon ground black pepper or ground white pepper
  • 4 teaspoons cornstarch
  • ⅛ teaspoon turmeric powder (optional, for color)
  • 1 tablespoon chicken bouillon Knorr granulated
  • 3 large egg beaten
  • 1-2 cups corn drained, canned or frozen
  • 1 teaspoon sesame oil , optional
  • 4 cups water , plus 2 tablespoons
  • kosher salt , as needed

Instructions

    Cup of Yum
  1. Heat the oil in a medium pot over medium heat.
  2. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté until fragrant but not browned, about 30 seconds.
  3. Add the corn, turmeric, black pepper, and chicken bouillon. Stir to combine.
  4. Pour the water into the pot and bring it to a boil. Cover and reduce to a simmer. Let it simmer for 8 to 10 minutes to allow the flavors to meld.
  5. In a separate bowl, combine the cornstarch with 2 tablespoons of cold water until smooth. Slowly drizzle the cornstarch mixture into the soup, stirring constantly. Simmer for 1 minute to slightly thicken the soup.
  6. In the same bowl used for the cornstarch mixture, beat the eggs well with a pinch of salt. Pour the beaten eggs into the soup through the tines of a fork, allowing them to form ribbons. Allow the egg to set for a few seconds, then gently stir to break it up to your desired consistency. Avoid boiling to prevent curdling.
  7. Add most of the green parts of the sliced green onions, reserving some for garnish. Taste and adjust the seasoning with salt if needed.
  8. Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve hot.

Notes

  • How to Store & Reheat
  • How to Store & Reheat
  • Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
  • To reheat the soup, use a saucepan over medium-low heat or a microwave. Stir occasionally until the soup is heated through. Be careful not to overheat, as this can make the egg ribbons tough. Serve immediately once warmed.
  • Make Ahead & Freeze
  • Make Ahead & Freeze
  • Corn Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated. 
  • Corn Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.