Corn Soup (Egg Drop Soup)

Typically soup takes a little bit of time to make, but this Chinese Style sweet corn soup is an exception. We love sweet corn soup in our house so it’s no surprise that we make it in a variety of ways. When corn is in season, I make it from fresh corn kernels blitzed in a food processor. On very lazy days or when I’m pressed for time, I use a packet mix ( available from Asian Shops) with a small can of corn kernels thrown in to make it more substantial.

To make this from scratch using fresh corn kernels, blitz kernels (from 2 corn cobs) in a food processor until creamy. You need additional kernels from 1 cob and increase the cooking time to 20 minutes in order to cook the corn. The following recipe features canned corn, because I always have it on hand so it’s more convenient. It’s quick and easy and taste incredibly like authentic Chinese Corn Soup also known as Egg Drop Soup. Why egg drop soup? Because right at the end of cooking , you drop an egg and mix it thru!

It makes for a great light lunch maybe served with a bread roll or as starter for a heavier meal. It’s quick and easy to make using pantry staples. Vegetarian and gluten free as it is, with the option to add cooked leftover chicken pieces, cooked bacon bits or diced ham for a more hearty soup. Best of all it comes together in 15 minutes.

What you need..

• A large can of (429g) of creamed corn and a small can (125g) of corn kernels
• Chicken Or Vegetable Stock, store bought or home made. I use 2 tablespoons of Vegetable Stock powder (Vegeta) dissolved in 2 cups boiled water, but you can use any stock you want.
• Pantry Staples – ginger, garlic, cornflour, soy sauce, salt and pepper and 1 egg
• Optional Add ins – shredded cooked chicken, finely diced cooked bacon OR finely diced ham
• Sliced shallots for garnish

Easy does it.

• Place chicken stock,corn, soy ginger and garlic in a saucepan over high heat until it boils.
• Turn down the heat and simmer for 3 minutes. Give it a quick stir now and again.
• Thicken soup with cornstarch dissolved with a bit of water. Season with salt and pepper. Stir to mix in.
• Add chicken/ham/bacon if using.
• Add egg and use a fork to whisk the egg through the soup.
• Remove saucepan from stove and garnish with shallots.

Corn Soup (Egg Drop Soup)

Recipe by Lola Adele

0.0 from 0 votes

Course: Appetizers, VegetarianCuisine: AsianDifficulty: Very easy

Servings

4

servings

Prep time

4

minutes

Cooking time

10

minutes

Delicious Chinese Style Corn Soup

Ingredients

• 2 cups vegetable or chicken stock

• 1 can (420g) creamed corn

• 1 can (125g) corn kernels, drained

• 1 teaspoon finely grated ginger

• 1 teaspoon minced garlic

• 1 teaspoon soy sauce

• 2 teaspoon cornstarch dissolved in a bit of water

• 1 egg

• Salt and pepper to taste

• Sliced green onion(shallots)

• Optional, a handful of shredded cooked chicken or diced bacon or diced ham

Directions

• Place the first 6 ingredients in a saucepan and cook in high heat until boiling.
• Turn down the heat and simmer for 3 minutes.
• Thicken soup with the cornstarch slurry. Cook for another minute or so until the soup thickens. Season with salt and pepper to taste.
• If using chicken/ham/bacon add bacon to the soup and cook another 2 minutes for it to warm thru.
• Add the egg, and use a fork to whisk it in slowly throughout the soup. The egg makes the lovely ribbon patterns characteristic of this soup.
• Remove soup from heat and serve garnished with finely sliced green onions.

Notes

• Serve warm with bread rolls or as a starter