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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
