How To Make Egg Drop Corn Soup
Because some days calls for and easy soup that is ready in 15 minutes, and this is that kind of soup. Quick, easy, light, your perfect company for busy rainy days.
Because of its simplicity and how nice it is, I had been making this egg drop soup almost every week. I cannot complain on how simple and easy to make this soup, I don’t even need to plan for it. The ingredients are very basic, at the minimum all you need are broth and eggs if not counting the seasonings which you probably already have.
This soup is very light, it’s almost like drinking a hot broth which makes it perfect for cold weather that calls for a light meal. I wouldn’t describe as filling because it’s basically just seasoned broth, but it is a very nice soup to keep you warm while you wait for your meals. It’s the kind of soup that I like to put in my mug and enjoy while watching Netflix or simply when reading a book. You can drink it right up from the cup as it is very light, well maybe you need a spoon to scoop out some of the corn if you are using one. But still, it’s a nice easy and comforting soup for rainy cold weather.
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!
- 2 1/4 cups good-quality chicken stock (If using store-bought, double-check if it is high sodium. If that is the case, adjust salt as needed)
- 3/4 tsp salt (If you are using high sodium stock, adjust seasoning as needed)
- 1 tbsp cornstarch
- 2 tbsp minced white onion
- 3 tbsp green onions, sliced thin
- 1 whole corn shredded
- 1/2 tsp ground ginger
- 1/4 1 clove minced garlic
- 1/8 black pepper, to taste
- 1/2 tsp chili flakes
- 1/2 tsp Turmeric – optional (for vibrant yellow color)2 large eggs
- 1 tsp chicken powder or 1/2 chicken cubes – optional (I find that it improves the taste a lot rather than relying on salt and pepper to season it)
- Spinach and Corn Egg Drop Soup – Add 1/2 cup fresh spinach
- Chicken Corn Egg Drop Soup – Add 1/2 cup 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 but make sure to check if it is high sodium or not. Adjust salt measure accordingly.
- Chicken powder or cubes – This completes the taste of the soup, if you have this you can even skip some of the spices and just use chicken powder or cubes.
- Whisk together chicken stock (room-temperature), cornstarch, ginger, and garlic in a medium sauce pan until combined and no lumps remain. Add salt, black pepper, chili flakes and turmeric (if using). Stir in the 2 tbsp green onions, chopped onions and corn.
- Heat over high heat until boiling, stirring occasionally, about 10 minutes. Taste and seasoning as desired.
- Whisk together the eggs in a small measuring cup or bowl.
Once the broth reaches a boil, remove from heat or close the stove. Use a ladle, fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons.
Serve and garnish with remaining 1 tbsp green onions and sprinkle of chili peppers.
Serves 2 – 3
If you are making a big batch, you can check my Big Batch Egg Drop Soup. This serves 3-5 people. This recipe uses less turmeric powder and a combination of full egg and egg white so it’s lighter in color, but still the same amazing soup.
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