This easy Sweet Corn Egg Drop Soup comes together in less than 15 minutes. It is better than take-out from your Asian restaurant. Savory, comforting, and satisfying soup that will feed your body and soul.
Making these egg drop soups during the cold and rainy days would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of Hot and Sour Soup or egg drop soup for breakfast. It is comforting and satisfying, and consuming it makes me feel better.
Why You Will Love This
- It takes 15 minutes from start to finish.
- You only need a few simple ingredients that you may already have in your kitchen.
- This Sweet Corn Egg Drop Soup is not only savory but also comforting, satisfying, and filling and it will warm you in cold and rainy weather.
- If you love more recipes like this, check out my seaweed egg drop soup, chicken mami, mushroom miso ramen, and shrimp corn potato chowder.
What are the Ingredients?
We simply need minimal ingredients to make this easy Chinese Sweet Corn Egg Drop Soup delicious!
- Broth - I make my Homemade Bone Broth from scratch, but you can use store-bought broth, or water is totally fine to use.
- Eggs -You can't substitute these ingredients as they give that nice texture along with the cornstarch slurry.
- Sweet Corn - I use canned sweet corn to make this dish faster and more convenient. Be sure to drain the liquid from the can.
- Cornstarch - Cornstarch is the key to make this soup thick.
- Seasonings and Spices: Some of the basics are salt, black or white pepper, garlic powder, ground ginger, and turmeric powder.
- Chives - You can use scallions as well for garnish.
- Sesame Oil - Optional but highly recommended for a nutty flavor.
How to Make Egg Drop Soup
- Bring the chicken stock to a slow boil in a medium saucepan. If you don't have chicken stock, you can also use water and chicken bullion to add flavor. Stir in your corn, and seasonings, such as salt, garlic powder, turmeric powder, and white pepper.
- Next, make sure to dissolve cornstarch with water and mix well, as the cornstarch settles very quickly. Add the cornstarch and water mixture. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple of small batches.
- Then add your lightly beaten eggs and stir. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Remove from the heat after you get the desired consistency.
- Drizzle some sesame oil and sprinkle chopped green onions. Serve and enjoy while it is hot!
Frequently Asked Questions
There are several thickeners that you can use to make egg drop soup thick. Some options are cornstarch, tapioca starch, or arrowroot powder mixed with liquid like broth or water. The more you add in, the thicker your soup will be. Make sure you add it at the end of cooking as the slurry settles quickly.
There are a few factors that the color is yellow. One reason is using turmeric powder which adds more health benefits but is completely optional. The other reason is the eggs you are using. Some pasteurized, free-range, organic, and grain-free eggs have a deeper color of yellow, and that gives a vibrant color to your soup.
The name “Egg Drop” comes from how the soup is made—dropping a raw egg into hot soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Do not skip to beat the eggs as they will give the thin and silken strands in the soup.
Yes! Cornstarch is the most popular, but it is optional. If you don't want to use cornstarch, you can blend an egg using a blender for 3-5 minutes and add it at the end of cooking after you turn off the heat to achieve some thickness.
More Similar Recipes
Sweet Corn Egg Drop Soup
- 8 cups chicken broth or water
- 4 large eggs lightly beaten
- 1 16 ounces sweet corn
- 2 stalks green onions chopped
- 2 tablespoons cornstarch
- ¾ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ teaspoon turmeric powder optional for coloring
- ¼ teaspoon garlic powder
- 2 tablespoons sesame oil
- Bring the chicken stock to a slow boil in a medium saucepan. If you don’t have chicken stock, you can also use water and bullion to add flavor. Stir in your corn, and seasonings, such as salt, garlic powder, turmeric powder, and white pepper.
- Dissolve cornstarch with ¼ cup cold water and mix well, as the cornstarch settles very quickly. Add it to the soup. Stir continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple of small batches.
- Slowly stream in beaten eggs while stirring the soup in one direction. Turn off heat. Drizzle sesame oil and sprinkle green onions for garnish. Serve while hot.
- You can add veggies such as diced carrots for additional color and texture.
- You can make this as spicy egg drop soup by adding chili powder or sriracha.