Egg Corn Soup
A comforting Indo-Chinese classic, this soup is silky, savory, and slightly sweet. Ribbons of egg swirl through a creamy corn broth, making it a perfect starter or a light meal for a chilly evening.
For 4 servings
6 steps. 15 minutes total.
- 1
In a large pot or Dutch oven, heat the vegetable oil over medium heat
- a.Add the minced ginger, garlic, and chopped spring onion whites. Sauté for 60 seconds until fragrant, being careful not to brown them.
- 2
Pour in the vegetable broth, cream style corn, and sweet corn kernels
- a.Stir to combine and bring the mixture to a gentle boil, which should take about 5 minutes.
- 3
Step 3
- a.Once boiling, add the light soy sauce, rice vinegar, white pepper powder, salt, and sugar. Stir well and reduce the heat to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
- 4
Step 4
- a.In a small bowl, whisk the cornstarch with 1/4 cup of cold water until completely smooth to create a slurry. While stirring the soup continuously, slowly pour in the slurry. Continue to stir and cook for 1-2 minutes until the soup thickens to a silky consistency.
- 5
Reduce the heat to its lowest setting so the soup is barely simmering
- a.While stirring the soup gently and continuously in a circular motion with a ladle, slowly pour the beaten eggs in a thin, steady stream from about 6 inches above the pot. The motion will create long, delicate ribbons. Turn off the heat immediately after the egg is added.
- 6
Ladle the hot soup into bowls
- a.Garnish with freshly chopped spring onion greens and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest egg ribbons, pour the beaten egg very slowly from a height while stirring the soup gently in one direction.
- 2Do not boil the soup after adding the egg, as it can become tough and rubbery. The residual heat is enough to cook it perfectly.
- 3White pepper is key for the authentic Indo-Chinese flavor profile; black pepper has a much stronger, different taste.
- 4Ensure your cornstarch slurry is completely smooth before adding it to the hot soup to avoid lumps.
- 5For a richer soup, you can substitute vegetable broth with chicken broth.
- 6Serve with a side of chili vinegar, chili oil, or extra soy sauce for guests to customize their bowl.
Adapt it for your goals.
Chicken Egg Corn Soup
Add 1 cup of finely shredded cooked chicken along with the broth for a heartier, non-vegetarian version.
Vegetable MedleyVegetable Medley
Incorporate 1/2 cup of finely diced vegetables like carrots, peas, or mushrooms. Add them with the corn kernels to ensure they cook through.
Spicy VersionSpicy Version
Add 1-2 finely chopped green chilies with the ginger and garlic, or stir in 1 teaspoon of chili garlic sauce with the soy sauce for a spicy kick.
Tofu AdditionTofu Addition
For extra plant-based protein, add 1/2 cup of small-cubed silken tofu during the last 2 minutes of simmering, before adding the egg.
Why this is on our healthy list.
Good Source of Protein
The eggs in this soup provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Comforting and Hydrating
As a broth-based soup, it is an excellent way to increase your fluid intake. Its warm and savory nature makes it incredibly comforting, especially when you're feeling under the weather.
Contains Beneficial Compounds
Ingredients like ginger and garlic are known for their anti-inflammatory and immune-boosting properties, adding a healthful boost to this delicious soup.
Frequently asked questions
One serving of this Egg Corn Soup contains approximately 200-220 calories, making it a light and satisfying option for a starter or a light meal.