I love easy recipes. What could be better than a soup that can be made in 15 minutes or less. I am not talking about powdered soup or canned soup, I am talking about real homemade soup that is ready in 15 minutes, that’s how quick I made this Egg Drop Corn Soup.
We used to have a similar soup in the Philippines that I love, but the version that we have there is more filling and heavy, and we call it “Lomi”. It’s a Filipino dish made from thick egg noodles, meat (like chicken or pork), vegetables like carrots and string beans and egg that is mixed into the soup at the end of the cooking. I miss that kind of soup so bad especially on cold rainy day like this. The bad news is that it takes a little bit more than 15 minutes to make it, but it is like a complete meal on its own. So yeah, I think it’s worth the extra time. But for today, I settled for the easy version of that soup instead.
About This Soup
This soup is very easy and simple to make. How hard could it be if it will only take 15 minutes to make it? This soup is very light, a perfect starter for a heavy meal. Since it’s on the lighter side, there will still be plenty of room for full meal and of course for dessert. Were not skipping dessert! This soup also uses very basic ingredients that most probably you already have on hand. Not counting the seasoning and spices, this would pass as a 3 ingredients soup that will surely keep you warm. Although the corn and shredded chicken are optional, I always add them whenever I have some frozen corn or chicken. The corn and chicken gave the soup texture and sweetness, which is always a nice addition for a light soup like this. The soup is good even without them, but if you have them, then treat yourself and be generous with the ingredients.
2 Simple tips to keep in mind
Since there is very few ingredients here, it is very important to use a good quality ingredients to make this soup. Basically, a good quality chicken or vegetable stock is all you need. Egg will be egg, and how can you go wrong with spring onion? Another important thing to remember, season the soup well and generously otherwise you will end up with a bland soup. Adjust as necessary, and taste again before you declare it done and ready to go. Just 2 simple tips to remember, how hard could that be? Now, let’s get started as the clock is ticking. Your 15 minutes starts now. Enjoy!
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 large eggs
- 2 egg whites
- 1/2 teaspoon toasted sesame oil
- 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
- 1/4 cup whole-kernel corn or creamed corn (optional)
- salt, to taste (I use about 1 teaspoon – I like my soup salty!)
- black pepper, to taste (I use about 1/4 teaspoon)
- Spinach and Corn Egg Drop Soup – Add 1/2 cup fresh spinach
- Chicken Corn Egg Drop Soup – Add 1/2cup cooked shredded chicken
- For the egg, you can use just whole eggs, or a combination of whole eggs and all egg white. I used the combination when I have leftover egg white from my baking, otherwise I normally use whole eggs.
- If you are using a homemade broth, make sure to skim out the fat. This is very common when you are making a chicken stock, you will notice oil coming out from the chicken. This will make the soup greasy. If you are using store-bought, then you can use it as is.
- Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
- Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
- Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool”. Then slowly pour the whisked eggs into the soup as you continue stirring to create egg ribboons.
- Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
- Serve immediately, garnished with additional green onions.
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Recipe Adapted from: Gimmesomeoven
Checkout my other soup recipes and keep yourself warm ♥
- Baked Butternut Squash Soup
- Baked Mushroom Soup
- Chicken Mami (Chicken Noodle Soup)
- Curried Butternut Squash Soup
- Creamy Mushroom Soup
- Creamy Tomato Basil Soup with Parmesan
- Egg Drop Corn Soup
- French Onion Soup
- Mexican Chili
- Minestrone Soup
- Roasted Tomato Basil Soup
- Sweet Potato and Corn Chowder