Sweet Corn Egg Drop Soup Recipe

Introduction

Sweet Corn Egg Drop Soup is a comforting and flavorful dish that combines the sweetness of corn with delicate egg ribbons in a savory broth. It’s quick to make and perfect as a light lunch or starter to any meal.

Ingredients

• 1 tsp Butter
• 1 tsp Garlic (peeled & chopped finely)
• 1 medium Carrot (chopped finely)
• 4 no Green Beans (chopped finely)
• 1 no Green Chilli (chopped finely)
• 1 can Sweet Corn Cream Style
• 4 cups Chicken Stock or Veg Stock
• 1 tsp Salt (to taste)
• 1 tsp White Pepper Powder
• 1 tsp Vinegar (to taste)
• 1 large Egg
• 1 tbsp Cornstarch
• 3 tbsp Cold Water
• 2 no Spring Onions (chopped finely)
• 2 no Green Chillies (chopped finely)

Instructions

1. Step 1: Melt the butter in a pan over medium heat. Add the garlic, carrot, green beans, and one green chilli. Sauté for about a minute until the vegetables start to soften.
2. Step 2: Pour in the cream style sweet corn and chicken or vegetable stock. Add salt, white pepper, and vinegar. Stir well, bring to a boil, then simmer for 5 minutes to develop the flavors.
3. Step 3: In a small bowl, mix the cornstarch with cold water to create a slurry. Slowly pour this into the hot soup while stirring; the soup will thicken quickly.
4. Step 4: Beat the egg in a separate bowl. Reduce the heat to low and gently drizzle the beaten egg into the soup, stirring slowly to create soft ribbons. Once the egg forms, turn off the heat.
5. Step 5: Stir in the chopped spring onions. Serve the soup hot, garnished with additional spring onions, black pepper, and green chillies if desired.

Tips & Variations

• Use vegetable stock to make this soup vegetarian.
• For extra heat, add more green chillies or a pinch of chili flakes.
• If you prefer a smoother soup, blend the vegetables before adding the corn and stock.
• Adjust vinegar to your taste to balance the sweetness of the corn.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the egg ribbons. This soup is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned cream style corn?

Yes, you can use frozen corn kernels, but the soup may be less creamy. Consider blending part of the cooked corn to create a creamier base.

What can I substitute for white pepper powder?

If you don’t have white pepper, black pepper is a suitable substitute, though it may slightly change the soup’s flavor and appearance.

Sweet Corn Egg Drop Soup Recipe

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★★★★★

4.8 from 129 reviews

This Sweet Corn Egg Drop Soup is a comforting and delicious soup featuring a creamy sweet corn base enhanced with fresh vegetables and softly cooked egg ribbons. It combines the subtle sweetness of cream-style corn, the savory depth of chicken or vegetable stock, and a hint of spice from green chilies and pepper. Perfect as a warming appetizer or a light meal, this soup is quick to prepare and satisfying.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tsp Butter
• 1 tsp Garlic, peeled & chopped finely
• 1 medium Carrot, chopped finely
• 4 no Green Beans, chopped finely
• 1 no Green Chili, chopped finely
• 2 no Spring Onions, chopped finely (separated for garnish and cooking)
• 2 no Green Chilies, chopped finely (separated for garnish and cooking)

Main Ingredients

• 1 can Sweet Corn Cream Style (about 15 oz/425 g)
• 4 cups Chicken Stock or Vegetable Stock (about 960 ml)
• 1 large Egg

Seasoning and Thickener

• 1 tsp Salt (to taste)
• 1 tsp White Pepper Powder
• 1 tsp Vinegar (to taste)
• 1 tbsp Cornstarch
• 3 tbsp Cold Water

Instructions

1. Sauté Aromatics and Vegetables: Melt the butter in a pan over medium heat. Add the finely chopped garlic, carrot, green beans, and green chili. Sauté for about one minute until the vegetables soften slightly and the garlic is fragrant.
2. Add Corn and Stock: Stir in the cream-style sweet corn, chicken or vegetable stock, salt, white pepper powder, and vinegar. Mix everything well and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently for 5 minutes to allow the flavors to meld.
3. Thicken the Soup: In a small bowl, mix cornstarch with the cold water to form a smooth slurry. Pour this mixture into the hot soup while stirring continuously. The soup will immediately begin to thicken.
4. Create Egg Ribbons: Beat the egg in a separate bowl until combined. Reduce the stove flame to low, then slowly drizzle the beaten egg into the soup in a thin stream, stirring gently. You will see soft egg ribbons form on the surface. Turn off the heat immediately to prevent overcooking.
5. Finish and Serve: Add the chopped spring onions and mix gently. Serve the soup hot, garnished with additional spring onions, black pepper, and green chilies if desired. Enjoy this comforting and flavorful soup!

Notes

• You can substitute chicken stock with vegetable stock for a vegetarian version.
• Adjust the amount of green chili according to your preferred spice level.
• If you want a thicker soup, increase cornstarch slurry slightly but add gradually to avoid over-thickening.
• Be careful when adding the egg to keep the ribbons soft; pouring slowly and stirring gently helps achieve this texture.
• Serve immediately for best taste and texture as the egg ribbons can overcook if reheated.

Keywords: Sweet Corn Egg Drop Soup, Egg Drop Soup, Sweet Corn Soup, Chinese Soup, Comfort Soup