Egg Corn Soup
Light, comforting egg corn soup with sweet corn, ginger, and soft ribbons of egg in a gently seasoned broth. This Indo-Chinese style favorite is easy to make and works well as a small starter for lunch or dinner.
For 4 servings
- prep · ~5 min
Prepare the corn and slurry.
1.Blend half of the sweet corn with 2 tbsp water to a coarse paste.2.Keep the remaining sweet corn whole for texture.3.Mix cornflour with 2 tbsp water in a small bowl until smooth. - boil · ~10 min
Boil the soup base.
1.Add 3 cups water to a saucepan and bring it to a boil.2.Add the corn paste, whole sweet corn, ginger, and garlic.3.Cook on medium heat until the corn softens and the soup smells fresh, about 8 to 10 minutes. - mix · ~3 min
Season and thicken the soup.
1.Add soy sauce, black pepper, and salt.2.Stir the cornflour slurry once more and pour it in slowly.3.Stir continuously and cook until the soup lightly thickens, about 2 minutes.TIPKeep the soup gently bubbling while adding the slurry so it thickens evenly without lumps. - boil · ~2 min
Pour in the egg ribbons.
Lower the heat so the soup is just simmering. Stir the soup in one direction and slowly pour in the beaten egg in a thin stream to form soft ribbons. Cook for 1 minute more without vigorous stirring.
TIPPour the egg slowly into a gentle swirl; a fast boil breaks the ribbons and makes the soup cloudy. - garnish
Finish with spring onion.
- serve
Serve the egg corn soup hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend only half the corn coarsely; that puree gives body while the whole kernels keep the classic bite.
- 2Stir the cornflour slurry again right before adding, because it settles quickly and can thicken unevenly.
- 3Keep the soup at a gentle simmer, not a rolling boil, when pouring the egg so the ribbons stay soft and visible.
- 4Pour the beaten egg in a thin stream while stirring in one direction for longer, silkier strands.
- 5Add soy sauce and salt carefully, since soy already seasons the broth and too much can mute the corn's sweetness.
- 6Serve as soon as the egg sets; reheating with a hard boil can break up the ribbons and dull the texture.
Adapt it for your goals.
Vegetarian-without-egg
Skip the egg and add extra blended corn for a simple sweet corn soup with the same comforting texture.
chickenChicken
Add a little shredded cooked chicken after thickening for a heartier restaurant-style egg drop corn soup.
spicySpicy
Stir in green chilli or a dash of chilli sauce for a sharper Indo-Chinese kick.
veganVegan
Omit the egg and use more whole and blended corn with extra spring onion for a light vegan corn soup.
Why this is on our healthy list.
Light Yet Satisfying
This soup is broth-based, so it feels comforting and filling without being overly heavy.
Protein from Egg
The egg adds protein and makes the soup more sustaining as a starter or light meal.
Corn Adds Fiber
Sweet corn contributes fiber and natural sweetness, giving body and texture to the soup.
Ginger and Garlic Boost
Ginger and garlic add aroma and depth while bringing traditional warming ingredients to the broth.
Frequently asked questions
The soup was likely boiling too hard or the egg was poured too quickly. Keep it at a gentle simmer and pour in a thin stream while stirring slowly in one direction.
