Corn Egg Drop Soup
This 20-minute corn egg drop soup delivers a silky, golden broth with sweet corn and beautiful egg ribbons. Made with pantry-friendly ingredients, it's an easy, comforting Chinese-American classic that's perfect for weeknights.
Equipment
- Soup pot or saucepan - Medium to large, at least 3-quart capacity
- Whisk
- Small bowl - For mixing the cornstarch slurry
- Measuring cups and spoons
- Ladle - Deep, stainless steel with a comfortable handle
- Soup bowls - For serving
- Fine-mesh strainer - Optional, for ultra-fine egg ribbons
Ingredients
- 4 cups chicken broth - 960 ml, low sodium preferred
- 1 can creamed corn - 14.75 oz / 418 g
- 1 cup whole kernel corn - 150 g, frozen or canned, drained
- 3 large eggs - lightly beaten
- 2 tablespoons cornstarch - 16 g
- 3 tablespoons cold water - 45 ml, for the cornstarch slurry
- 1 teaspoon toasted sesame oil - 5 ml
- 1 teaspoon soy sauce - 6 g, or tamari for gluten-free
- 0.5 teaspoon salt - 3 g, or to taste
- 0.25 teaspoon white pepper - 0.5 g
- 2 green onions - scallions, thinly sliced, for garnish
Instructions
- In a small bowl, combine cornstarch and cold water until fully dissolved. Set aside.
- Lightly beat the eggs in a liquid measuring cup until yolks and whites are just combined.
- Bring chicken broth, soy sauce, and white pepper to a gentle boil over medium-high heat.
- Add creamed corn and whole kernel corn, stirring until incorporated. Return to a gentle simmer.
- Stir the cornstarch slurry, then pour slowly into the simmering soup while stirring constantly. Simmer 1-2 minutes until slightly thickened.
- Reduce heat to medium-low. Stir soup in one direction to create a whirlpool, then pour beaten egg in a thin, steady stream from a height of 6-8 inches. Stop stirring and let set for 30 seconds.
- Drizzle in sesame oil, stir gently, and adjust salt to taste.
- Ladle into bowls and garnish with sliced green onions. Serve immediately.
Notes
- Low-sodium broth: Always use low-sodium chicken broth so you can control the salt level. Regular broth plus soy sauce can make the soup too salty.
- Gentle simmer for eggs: Keep the heat at medium-low when adding the eggs. A rolling boil will scramble them instead of creating silky ribbons.
- Pour slowly: Pour the beaten egg in a thin, steady stream from a slight height. Rushing this step is the most common mistake.
- Stir in one direction: Moving the spoon in a consistent circle helps the egg spread into long ribbons rather than clumping.
- Don't skip the sesame oil: Add it at the very end to preserve its flavor and aroma. It makes a huge difference.
- Vegetarian option: Swap chicken broth for vegetable broth to make it fully plant-based without sacrificing flavor.
- Add protein: Stir in 1 cup of shredded rotisserie chicken during Step 4 for a more substantial meal.
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as eggs become rubbery.
- Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth if too thick. Do not boil as it will toughen the eggs.
- Adjust thickness: For a thinner broth, reduce cornstarch by half. For a thicker soup, add an extra teaspoon of cornstarch dissolved in cold water.