Corn egg drop soup is a comforting, delicious soup that is easy to make in under 15 minutes. It has fluffy ribbons of egg, onion, and juicy corn kernels simmered in umami rich broth.
Corn egg drop soup is such a satisfying soup that goes well with any kind of dish. There is a subtle sweetness and texture from the corn kernels, the slightly thickened broth is full of flavor, and the ribboned egg is just so light and delicate.
The ingredients are simple, and they can mostly be kept in the pantry so you can make this soup anytime. I also love how easy it is to make this recipe. All it takes is simmering the vegetables in the chicken stock, thicken with cornstarch, and drizzle in the beaten eggs.
Have fun garnishing with toppings such as scallions, white pepper, or fried onion, and enjoy piping hot!
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Ingredients for this recipe
- Chicken stock
- Onion
- Ground turmeric
- Corn kernels
- Sesame oil
- Tamari soy sauce
- Cornstarch
- Water
- Large eggs
Toppings ideas (optional)
- Thinly sliced scallions
- White or black pepper
- Toasted white sesame
How to make corn egg drop soup
1. Cook the vegetables. In a large saucepan, place the chicken stock, sliced onions, turmeric and corn. Bring to a boil, then lower the heat and cover with a lid. Simmer for 6-7 minutes or until the onion softens.
2. Season. Add in the sesame oil and tamari soy sauce to season.
3. Add starch slurry. In a small cup, combine the cornstarch and water together. Whisk well and pour into the soup. Mix the soup gently for about 30 seconds until it thickens slightly.
4. Add the egg. Drizzle the egg into the soup slowly. Using a cup with spout helps to create thin egg strands. Let simmer for 30 seconds until the egg cooks, then mix the soup gently.
5. Garnish. Optional: top with white or black pepper, scallions, and white sesame.
Tips for making thin egg strands
Do not pour the egg in one place. Pour the egg in a circular motion so it does not stick all together.
Do not mix the soup immediately. Waiting for 30 seconds allows the egg to become solid enough to be mixed. Otherwise, the egg will be blended into the soup!
Do not have a cup with a spout? Here’s another idea. Once you beat the eggs in a bowl, hold up one chopstick against the outer side of the bowl (pointing down). Let the egg drizzle along the chopstick tip so the egg goes into the soup in streaks.
Frequently asked questions
This recipe uses regular chicken stock. If you are using low-sodium or unsalted chicken stock, adjust the flavor with salt. I do not recommend increasing the amount of tamari soy sauce as the soup becomes darker in color.
Corn egg drop soup can be covered tightly and refrigerated for up to 4 days. Microwave, or cook over the stovetop to heat up.
Recipe
Corn Egg Drop Soup
Ingredients
- 5 cups chicken stock
- 1 medium onion very thinly sliced
- ¼ teaspoon ground turmeric
- 1½ cup corn kernels this is 1 x 15.25oz can, drained
- 1 teaspoon sesame oil
- 1 teaspoon tamari soy sauce
- 3 tablespoons cornstarch
- ½ cup water room temperature, or cold
- 2 large eggs beaten
Toppings (optional)
- Thinly sliced scallions
- White or black ground pepper
- Roasted white sesame
Instructions
- In a large saucepan, place the chicken stock, sliced onions, turmeric and corn.
- Bring to a boil, then lower the heat and cover with a lid. Simmer for 6-7 minutes, or until the onion softens.
- Add in the sesame oil and tamari soy sauce to season.
- In a small cup, combine the cornstarch and water together. Whisk well and pour into the soup. Mix the soup gently for about 30 seconds until it thickens slightly.
- Drizzle the egg into the soup slowly. Using a cup with spout helps to create thin egg strands.
- Let simmer for 30 seconds until the egg cooks, then mix the soup gently.
- Optional: top with white (black pepper), scallions, and white sesame.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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