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. 🌽🥚🍲
How to Make Corn Egg Drop Soup
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.
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- Mix cornstarch with water, drizzle into soup, and stir to thicken.
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- Beat eggs, pour through a fork into soup, and stir gently.
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- Add green onion tops and adjust seasoning.
- Ladle into bowls, garnish, and serve hot.
Camila's 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
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. 🌽🥚🍲
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
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
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.
Nutrition Facts
Corn Egg Soup
Amount per Serving
Calories
137
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
140
mg
47
%
Sodium
427
mg
19
%
Potassium
132
mg
4
%
Carbohydrates
8
g
3
%
Fiber
0.3
g
1
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
293
IU
6
%
Vitamin C
3
mg
4
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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