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. 🌽🥚🍲
![Corn Egg Corn Egg Drop Soup](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201080'%3E%3C/svg%3E)
Method at a Glance
Note: The full instructions are provided in the recipe card below.
- Warm oil in a pot over medium heat.
- Add garlic, ginger, and white parts of green onions. Sauté until fragrant.
- Stir in corn, turmeric, black pepper, and chicken bouillon.
- Pour water, bring to a boil, then simmer for 8-10 minutes.
- Mix cornstarch with water, drizzle into soup, and stir to thicken.
- Beat eggs, pour through a fork into soup, and stir gently.
- Add green onion tops and adjust seasoning.
- Ladle into bowls, garnish, and serve hot.
Tips and Variations
- For a richer flavor, consider using homemade chicken broth. I recommend still using chicken bouillon to amp up the flavor but adjust the amount accordingly.
- For delicate egg ribbons, gently drizzle the beaten eggs into the simmering soup while slowly stirring.
- Make sure the cornstarch is fully dissolved in the water before adding it to the soup to prevent lumps. For a thicker soup, add 2 tablespoons of cornstarch.
- Taste the soup before serving and adjust seasoning accordingly.
- For a subtle umami flavor, add 2 teaspoons (adjust to taste) of soy sauce, oyster sauce, Shaoxing wine, or dry sherry.
- Incorporate jalapeño, cilantro, and lime for a zesty flavor.
- For a more substantial meal, brown ½ lb of ground chicken or turkey before proceeding with the recipe.
- Include other vegetables like carrots, peas, or spinach for added nutrients.
See More Soup Recipes
Recipe
Corn Egg Soup
Ingredients
- 2 teaspoons peanut oil (or vegetable oil) If you’re adding chicken to a dish, increase the amount of oil to 1 tablespoon
- 1 small fresh garlic clove , grated
- 1 teaspoon fresh ginger , grated
- 3 Green onions , chopped (white and green parts separated)
- ¼ teaspoon Ground black or white pepper
- 4 teaspoons Cornstarch
- ⅛ teaspoon Turmeric powder (optional, for color)
- 1 tablespoon Knorr Granulated Chicken Bouillon
- 3 large Eggs , beaten
- 1-2 cups canned or frozen corn , drained
- 1 teaspoon Sesame oil , optional
- 4 cups Water , plus 2 tablespoons
- Kosher Salt , as needed
Instructions
- Heat the oil in a medium pot over medium heat.
- Add minced garlic, grated ginger, and the white parts of the green onions. Sauté until fragrant but not browned, about 30 seconds.
- Add the corn, turmeric, black pepper, and chicken bouillon. Stir to combine.
- 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.
- 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.
- 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.
- Add most of the green parts of the sliced green onions, reserving some for garnish. Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve hot.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.