Corn Egg Drop Soup
This Corn Egg Drop Soup is a classic Cantonese-style comfort soup featuring a silky, lightly thickened broth loaded with sweet cream-style corn, tender corn kernels, and delicate feathery egg ribbons. Ready in just 20 minutes with simple pantry ingredients, it delivers true restaurant-quality flavor at home. A drizzle of toasted sesame oil and fresh scallions finish the bowl perfectly.
Equipment
- Medium to large saucepot or Dutch oven
- Ladle
- Small mixing bowl For making the cornstarch slurry
- Measuring cups and spoons
- Whisk or fork For beating the eggs
- Fine-mesh strainer (optional) For straining beaten eggs to create smoother ribbons
- Wooden spoon or silicone spatula For stirring
- Liquid measuring cup with spout Ideal for pouring eggs slowly into the soup
Ingredients
Soup Base
- 4 cups chicken broth about 950ml; use vegetable broth for a vegetarian version; low-sodium recommended
- 15 oz cream-style sweet corn 425g; 1 standard can; do not substitute with whole kernel only
- 1 cup corn kernels about 150g; frozen or canned, drained
Egg Ribbons
- 3 large eggs beaten well; strain through fine mesh strainer for smoother ribbons
Cornstarch Slurry
- 2 tablespoons cornstarch about 16g
- 3 tablespoons cold water must be cold to prevent clumping
Seasonings
- 1 teaspoon sesame oil toasted sesame oil preferred; added at the end off heat
- 1 teaspoon soy sauce light soy sauce preferred; adds savory depth
- 1/2 teaspoon white pepper traditional; substitute black pepper if needed
- 1/2 teaspoon salt adjust to taste after eggs are added
- 1/2 teaspoon fresh ginger finely grated; optional but recommended for warmth and depth
For Garnish
- 2 scallions green onions, thinly sliced
Instructions
- Beat 3 large eggs in a small bowl until fully combined; for silkier ribbons, strain through a fine mesh strainer into a spouted measuring cup. In a separate small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth and lump-free; set both aside.
- Pour 4 cups of chicken broth into a medium saucepot over medium-high heat, then stir in the cream-style corn, corn kernels, and grated ginger until combined. Bring to a gentle boil.
- Reduce heat to medium and stir in the soy sauce, white pepper, and salt. Let simmer for 2 minutes so the flavors come together.
- Give the cornstarch slurry a quick stir, then slowly pour it into the simmering soup while stirring continuously. Continue stirring for about 1 minute until the broth thickens to a glossy, light consistency.
- Reduce heat to medium-low and stir the soup in a slow circular motion to create a gentle swirl, then slowly drizzle the beaten eggs in a thin, steady stream into the swirling soup. Let sit undisturbed for 30 seconds, then gently stir to distribute the ribbons.
- Remove the pot from heat and stir in 1 teaspoon of sesame oil. Taste and adjust salt and pepper as needed, then ladle into bowls and garnish with sliced scallions. Serve immediately.
Notes
- Pour the eggs in a very slow, thin stream while stirring the soup in a gentle circle — this is what creates long, feathery egg ribbons instead of large clumps.
- Always use cold water when making the cornstarch slurry. Hot or warm water causes the starch to clump before it reaches the pot.
- Do not let the soup boil vigorously after adding the eggs. High heat toughens the egg ribbons and makes the broth cloudy. Keep it at a gentle simmer.
- Straining the beaten eggs through a fine mesh strainer before pouring is an optional but highly recommended step for smoother, more restaurant-style ribbons.
- Cream-style corn is essential for the velvety body of this soup. Do not substitute with whole kernel corn only — the texture will be too thin.
- Add shredded cooked chicken breast for a heartier version. Stir it in after the cornstarch slurry in step 4.
- For a vegetarian version, use a good quality vegetable broth in place of chicken broth. Add a small piece of kombu while heating the broth for extra umami depth, then remove before thickening.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat with a splash of broth to loosen the consistency.
- This soup does not freeze well because the egg ribbons become rubbery after thawing. If freezing, leave out the eggs and add freshly beaten eggs when reheating.
- The soup will thicken further as it cools and sits — this is normal. Simply add a splash of warm broth when reheating to restore the right consistency.
Nutrition
Serving: 1BowlCalories: 165kcalCarbohydrates: 22gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 780mgPotassium: 220mgFiber: 2gSugar: 5gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 8mg
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