Sweet Corn Egg Drop Soup
A light, comforting soup with sweet corn, silky ribbons of egg, and gentle seasoning. This Indo-Chinese favorite comes together quickly and makes a warm, soothing side for lunch or dinner.
For 4 servings
- prep
Prepare the corn and slurry.
1.Lightly crush half the sweet corn kernels to help thicken the soup naturally.2.Keep the remaining corn kernels whole for texture.3.Mix cornflour with 2 tbsp water in a small bowl until smooth.4.Beat the eggs in a bowl until smooth and uniform. - saute · ~1 min
Cook the garlic and spring onion whites.
Heat oil in a pan over medium heat. Add garlic and the white part of the spring onion, then cook for 1 minute until fragrant.
- boil · ~7 min
Boil the corn with water and seasoning.
1.Add the crushed corn, whole corn, and water to the pan.2.Stir in soy sauce, salt, and black pepper.3.Bring the soup to a gentle boil over medium heat.4.Cook for 6 to 7 minutes so the corn softens and flavors the water. - mix · ~2 min
Thicken the soup.
Stir the cornflour slurry again, then pour it into the simmering soup in a thin stream. Stir continuously for 1 to 2 minutes until the soup looks lightly glossy and slightly thickened.
TIPStir the slurry just before adding so the cornflour does not settle at the bottom. - mix · ~1 min
Make the egg ribbons.
Lower the heat so the soup is gently simmering. Pour the beaten egg in a thin stream while stirring the soup slowly in one direction to create soft egg ribbons.
TIPDo not boil hard at this stage or the egg will break into tiny bits instead of silky strands. - garnish
Finish with vinegar and spring onion greens.
Turn off the heat and stir in the vinegar. Sprinkle the spring onion greens on top.
- serve
Serve the soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly crushing only half the corn gives body to the broth without making it pasty.
- 2Cook the garlic just until fragrant; browned garlic can make this delicate soup taste harsh.
- 3Re-stir the cornflour slurry right before pouring, since it settles very quickly in the bowl.
- 4Keep the soup at a gentle simmer when adding egg so you get long silky ribbons, not grainy bits.
- 5Pour the egg in a thin steady stream while stirring in one direction for the neatest texture.
- 6Add vinegar only after switching off the heat so its sharpness stays bright and balanced.
- 7If reheating leftovers, warm gently and avoid a rolling boil so the egg strands stay tender.
Adapt it for your goals.
Vegetarian-no-egg
Skip the egg and add a little more crushed corn for body if you want a simple sweet corn soup with the same Indo-Chinese flavor base.
high proteinHigh-protein
Add extra beaten egg or stir in some shredded cooked chicken to make the soup more filling while keeping it light.
spicySpicy
Add green chilli, white pepper, or a little chilli sauce for a hotter restaurant-style Indo-Chinese finish.
veggie loadedVeggie-loaded
Add finely chopped carrots, cabbage, or beans for more texture, color, and a heartier bowl.
Why this is on our healthy list.
Light Yet Satisfying
This broth-based soup feels comforting and filling without relying on cream or heavy fats.
Protein from Egg
The egg adds nourishing protein and makes the soup more sustaining for lunch or a light dinner.
Vegetable-Based Sweetness
Sweet corn brings natural sweetness, texture, and plant compounds that make the soup flavorful with minimal ingredients.
Gentle on the Palate
With mild seasoning, soft corn, and silky egg ribbons, this soup is easy to enjoy when you want something soothing.
Frequently asked questions
The soup was likely boiling too hard or the egg was poured too fast. Keep the soup at a gentle simmer and drizzle the egg in slowly while stirring.
