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Corn Egg Drop Soup (Corn Soup Recipe)

May 10, 2014 5 Comments

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Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. In China sweet corn egg drop soup is called “粟米羹” which is believed to be benefit to stomach and bowels.

There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat. This is a very basic version.Instead of using clean water, I use a dilute corn juice for a better combined taste. I keep half of my corns as whole while processed the left half with clean water to make the base juice. So we both have the chewiness of niblet and strong corn juicy taste. You can use clean water or chicken stock directly if you prefer.

Corn Egg Drop Soup

The sweetness of the corn can bring the soup a first layer sweet taste; however we still need to add some salt to make the combined taste richer. I do not add any sugar in this recipe because this fresh sweet corn I bought is really sweet. Another reason is that I want to keep the natural sweetness. But you can add some sugar according to whether the corn you have is sweet enough and how sweet you want the soup to be. Anyway, if sugar is positive to help, do not add too much, I recommend around 1/2 tablespoon for the special amount listed in the following recipe.

Another tip is about adding the cornstarch, mix them well with water firstly is a better choice than adding the cornstarch directly to the soup. You can test to find the differences. Adding directly may get you into trouble of chunked cornstarch.

Corn Egg Drop Soup

By the way, if you love egg drop soups, check Egg drop soup with tomato. Enjoy!

5 from 1 vote
Print
Corn Egg Drop Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Super easy and healthy Chinese corn egg drop soup.
Course: Soup
Cuisine: Chinese
Keyword: Corn, egg soup
Servings: 2 Making 4 small bowls
Calories: 158 kcal
Author: Elaine
Ingredients
  • 1 fresh sweet corn or canned sweet corn
  • 2 middle sized eggs , whisked
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 3/4 L clean water
  • 1 spring onion
  • Several drops of sesame oil
Instructions
  1. Prepare a fresh sweet corn or purchase niblet from supermarket.
  2. Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.
  3. Add the left sweet corns and 3/4 L clean water in food processor to make the basic juicy sauce. Filter the liquid out. Bring the corn juice to a boiling in a pot.
  4. Add the left half of sweet corns and cook for around 4 minutes. Add salt at this time.
  5. During the process, use high fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction please.
  6. Mix cornstarch with around 1 tablespoon of water and then add the water starch to the soup. Bring to boiling again. Serve hot with spring onions garnished and sesame oil.
Recipe Notes

If you have chicken stock, then water with chicken stock.
Chicken breast can also be added if meat is desired.

Nutrition Facts
Corn Egg Drop Soup
Amount Per Serving
Calories 158 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 223mg 74%
Sodium 1274mg 53%
Potassium 217mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 9g 18%
Vitamin A 8.4%
Vitamin C 4.7%
Calcium 4.5%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Corn Egg Drop Soup

Filed Under: Recipes, Soup

« Ginger Stir-fired Pig Stomach (Pork Bag, Pork Tripe)
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  1. Royce says

    September 18, 2014 at 12:00 pm

    Hello :), thank you so mush for this recipe, my sister loves egg drop soup but i was wondering what i could make with it. I wont be able to make it for a couple days now but i will defiantly try it out. Thank-you!!!!

    Reply
    • Elaine Luo says

      September 18, 2014 at 10:07 pm

      My please Royce. Hope you like the healthy soup the same as me.

      Reply
  2. David Wright says

    August 1, 2017 at 11:16 am

    I have been watching reruns of Return of Superman on KBS and seen Choo Sung Hoon make this dish for Sarang. Thank you for the recipe, I cant wait to try it myself.

    Reply
  3. Ely says

    May 5, 2018 at 5:21 pm


    Hey Elaine, I’m a coeliac and I have managed to eat most of the recipes you give – slight variations on the type of soy sauce. I really enjoy looking at your page for inspiration. I loved china, I was there for three months and surprisingly didn’t struggle too much- although there is a lot I’m sad I miss out on eating first hand. But so great! Lo Mai Gai is my favourite since I used to eat it a lot as a child + chicken feet – that has been my mums favourite for 40 years.

    I Love your site, about to have this soup for dinner, since I ran out of red dates to make one of your other dishes 😛

    Thanks!!!

    Reply
    • Elaine says

      May 8, 2018 at 9:00 am

      Thanks Ely for this wonderful comment.
      You get me as a companion eating chicken feet. It has been my favorite snack for decades too. I hope this one turns out great for you too. Sweet corns are one of the best things in summer.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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