Go Back
Sweet Corn Egg Drop Soup: The Cozy Bowl That Saved My Busy Evenings

Sweet Corn Egg Drop Soup

A cozy, budget-friendly, and incredibly easy soup made with sweet corn, silky egg ribbons, and comforting broth. Perfect for busy weeknights and ready in under 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cups sweet corn kernels fresh, frozen, or canned
  • 4 cups chicken broth
  • 2 eggs beaten
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 2 green onions chopped
  • salt to taste
  • black pepper to taste
Optional Additions
  • 1 cup shredded chicken optional
  • 1 cup tofu cubed, optional

Equipment

  • Medium pot
  • Mixing Bowl

Method
 

  1. Pour the chicken broth into a medium pot over medium heat. Add the sweet corn and let it simmer gently for about 5 minutes.
  2. In a small bowl, mix the cornstarch and water until smooth to create a slurry.
  3. Slowly pour the cornstarch slurry into the simmering broth while stirring continuously until the soup thickens slightly.
  4. Slowly drizzle the beaten eggs into the soup while gently stirring in circles to create silky egg ribbons.
  5. Stir in the soy sauce, sesame oil, salt, and black pepper. Taste and adjust seasoning if needed.
  6. Top with chopped green onions and serve warm.

Notes

For a richer texture, use cream-style corn. Keep the soup at a gentle simmer when adding eggs to maintain silky ribbons. The soup stores well in the refrigerator for up to 3 days.