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–+ servings
Corn Egg Drop Soup

Deliciously Quick Corn Egg Drop Soup for Cozy Nights

Try this quick and healthy Corn Egg Drop Soup, perfect for busy weeknights and naturally gluten-free.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken Stock Substitute with vegetable broth for a vegetarian option.
  • 1 can Canned Corn Fresh corn can be used but requires additional cooking time.
For Thickening
  • 2 tablespoons Cornstarch Tapioca flour mixed with water can work as a substitute.
For the Eggs
  • 2 Eggs Beat well to create ribbons.
For Seasoning
  • to taste Salt Adjust based on the stock used.
  • to taste Ground White Pepper Use in moderation.
  • a pinch Ground Turmeric Gives a golden hue.
  • 1 tablespoon Sesame Oil For finishing touch.
For Garnish
  • 2 Scallions Chopped.

Equipment

  • Medium pot
  • Small bowl
  • Whisk

Method
 

Steps
  1. Heat oil in a medium pot over medium heat. Stir-fry the canned corn for about 2 minutes until warmed and fragrant.
  2. Pour 4 cups of chicken stock into the pot with the corn and bring to a gentle boil.
  3. Mix 2 tablespoons of cornstarch with an equal amount of water to form a smooth slurry.
  4. Reduce heat to a gentle simmer and gradually whisk in half of the cornstarch slurry into the boiling broth. Allow it to simmer for 2-3 minutes.
  5. If the soup needs more thickening, stir in the remaining slurry and simmer gently for another minute.
  6. Slowly pour the beaten eggs into the soup while gently stirring. Cook for about 1 minute.
  7. Season the soup with ground white pepper, turmeric, and salt to taste.
  8. Ladle the soup into bowls, garnishing with chopped scallions and a drizzle of sesame oil.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 160mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best texture, avoid freezing with eggs already added. Freeze broth and add fresh eggs when reheating.

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