Sweet Corn Egg Drop Soup Recipe

Introduction

Sweet Corn Egg Drop Soup is a comforting and flavorful dish that combines silky egg ribbons with the sweetness of corn and a hint of spice. This easy-to-make soup is perfect as a light meal or a starter on chilly days.

Ingredients

• 1 tsp Butter
• 1 tsp Garlic (peeled & chopped finely)
• 1 medium Carrot (chopped finely)
• 4 Green Beans (chopped finely)
• 1 Green Chilli (chopped finely)
• 1 can Sweet Corn Cream Style
• 4 cups Chicken Stock or Vegetable Stock
• 1 tsp Salt (to taste)
• 1 tsp White Pepper Powder
• 1 tsp Vinegar (to taste)
• 1 large Egg
• 1 tbsp Cornstarch
• 3 tbsp Cold Water
• 2 Spring Onions (chopped finely)
• 2 Green Chillies (chopped finely)

Instructions

1. Step 1: Melt the butter in a pan over medium heat. Add the garlic, carrot, green beans, and 1 chopped green chilli. Sauté for about one minute until the vegetables are slightly tender and aromatic.
2. Step 2: Pour in the cream-style sweet corn and chicken or vegetable stock. Add salt, white pepper powder, and vinegar to taste. Stir well and bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes.
3. Step 3: In a small bowl, mix the cornstarch with cold water to create a smooth slurry. Slowly pour this into the hot soup while stirring continuously. The soup will thicken almost immediately.
4. Step 4: Beat the egg until well combined. Lower the heat to low and slowly drizzle the egg into the soup, stirring gently. You will see soft egg ribbons form on the surface. Once added, turn off the heat.
5. Step 5: Add the chopped spring onions and remaining green chillies. Stir gently and serve the soup hot, garnished with extra spring onions or black pepper if desired.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Adjust the quantity of green chillies to control the heat level according to your preference.
• To make the soup creamier, add a splash of cream or milk just before serving.
• Serve with crispy fried noodles or toasted bread for a more filling meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling the soup again to prevent the egg ribbons from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned sweet corn?

Yes, frozen sweet corn works well. Thaw it first and adjust the liquid amount slightly, as canned corn includes some liquid already.

Why is vinegar added to the soup?

Vinegar adds a subtle brightness that balances the sweetness of the corn and enhances the overall flavor of the soup.

Sweet Corn Egg Drop Soup Recipe

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★★★★★

4.8 from 87 reviews

• Author: Mariam
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Sweet Corn Egg Drop Soup is a comforting and flavorful Asian-inspired soup featuring tender vegetables, creamy sweet corn, and delicate egg ribbons in a seasoned broth. This quick and easy recipe combines sautéed garlic, carrot, green beans, and green chilies with a rich chicken or vegetable stock, thickened with cornstarch, then finished with softly cooked eggs and fresh spring onions for a delightful texture and taste. Perfect as a light appetizer or a warm, nourishing bowl on a chilly day.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tsp Butter
• 1 tsp Garlic (peeled & chopped finely)
• 1 medium Carrot (chopped finely)
• 4 no Green Beans (chopped finely)
• 1 no Green Chillies (chopped finely)
• 2 no Spring Onions (chopped finely)
• 2 no Green Chillies (chopped finely, for garnish)

Soup Base

• 1 can Sweet Corn Cream Style (approx. 15 oz)
• 4 cups Chicken Stock or Vegetable Stock
• 1 tsp Salt (to taste)
• 1 tsp White pepper powder
• 1 tsp Vinegar (to taste)

Thickening & Egg

• 1 tbsp Cornstarch
• 3 tbsp Cold Water
• 1 large Egg

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Instructions

1. Sauté the Vegetables: Melt the butter in a pan over medium heat. Add the finely chopped garlic, carrot, green beans, and green chilies. Sauté for about one minute until the vegetables are slightly tender and the garlic is fragrant.
2. Add Soup Base Ingredients: Pour in the cream style sweet corn and chicken or vegetable stock. Season the mixture with salt, white pepper powder, and vinegar. Stir the ingredients well, bring the soup to a boil, then reduce the heat to let it simmer gently for 5 minutes to meld the flavors.
3. Thicken the Soup: In a small bowl, combine the cornstarch with cold water to make a smooth slurry. Slowly pour this slurry into the hot soup while stirring constantly. The soup will thicken immediately, giving it a nice, velvety texture.
4. Add the Egg Ribbons: Beat the egg until well combined. Lower the heat to low and slowly pour the beaten egg into the simmering soup in a thin stream. As the egg hits the hot broth, delicate soft ribbons will form on the surface. Once done, turn off the heat to prevent overcooking.
5. Finish and Serve: Stir in the chopped spring onions to add freshness. Serve the soup hot, garnished with additional spring onion, black pepper, and green chilies as desired. Enjoy this comforting and delicious sweet corn egg drop soup immediately.

Notes

• For a vegetarian or vegan option, use vegetable stock and omit the egg or substitute with silken tofu strands.
• If you prefer a thicker soup, increase the cornstarch slurry by 1 teaspoon cornstarch mixed with 2 teaspoons water.
• Adjust the amount of green chilies to control the spiciness according to your taste.
• Serve immediately for best texture; reheating may cause the eggs to become rubbery.
• Vinegar adds a slight tang and brightness; you can adjust or omit based on preference.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Keywords: sweet corn egg drop soup, egg drop soup, corn soup, Asian soup, quick soup, easy soup recipe, chicken stock soup, vegetable soup