Sopa de Huevo con Maiz Tierno (Corn egg drop soup) is a cozy, flavorful dish that combines the light, savory taste of traditional egg drop soup with the natural sweetness of corn.
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Some variations include creamed corn for a creamier, richer texture, while others add shredded chicken for extra heartiness.
This classic Chinese recipe comes together in under 30 minutes, making it perfect for a quick and easy weeknight meal.
It's also a great way to use up leftover vegetables. For an even more filling version, you can add ground chicken or turkey.
How to Make Sopa de Huevo con Maiz Tierno
Note: Full instructions are provided in the recipe card below.
Warm oil in a pot over medium heat.
Add garlic, ginger, and the 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 it into the soup, and stir to thicken.
Beat eggs, pour through a fork into soup, and stir gently.
Ladle into bowls, garnish, and serve hot.
Add green onion tops and adjust seasoning.
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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 the 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.
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Recipe
Sopa de Huevo con Maiz Tierno
Equipment
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.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
