Chinese Corn & Egg Drop Soup
Silky, comforting soup with sweet corn and delicate egg ribbons. Ready in 15 minutes with 5 pantry ingredients. The ultimate quick comfort food.
🕐 Prep 5m🔥 Cook 10m🍽️ Serves 4🌶️ Soup● easy⚡ 180 kcal
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Ingredients
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4 cupsChicken brothsub: vegetable broth
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1 can (15 oz)Creamed corn (canned)
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1 can (15 oz)Whole kernel corn (canned)drained
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3 largeEggslightly beaten
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1 tbspSoy sauce
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1 tbspCornstarchmixed with 3 tbsp cold water
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1 tspSesame oil
Method
1
Make Soup Base
Bring broth, creamed corn, whole corn, and soy sauce to a gentle boil. Reduce to simmer.
2
Thicken
Stir cornstarch slurry and pour in slowly while stirring. Soup will thicken in about 1 min.
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3
Add Eggs
At a bare simmer, slowly drizzle beaten eggs in a thin stream while stirring gently in one direction. Eggs will form silky ribbons.
4
Finish
Remove from heat. Add sesame oil, scallions, and white pepper. Serve hot.
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Rate This Recipe
4.3 ★ from 156 cooks
Nutrition Per Serving
Calories180 kcal
Protein10g
Carbs24g
Fat6g
Sodium620mg
Fiber2g
💡 Pro Tips
💡 Soup must be at a bare simmer — not boiling — when adding eggs. Boiling = scrambled chunks.
💡 Stir in one direction only when adding eggs for long, elegant strands.
💡 This soup thickens as it cools. Add a splash of broth when reheating.
🔬 Diet Adaptations
VegetarianUse vegetable broth. Already meat-free.
Egg-FreeOmit eggs. Add ½ cup silken tofu cubes for protein.
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