Sweet Corn Egg Soup
A comforting and hearty Indo-Chinese soup with a perfect balance of sweet and savory flavors. Creamy sweet corn and delicate egg ribbons make this a restaurant-style favorite you can easily make at home.
For 4 servings
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the minced ginger and garlic and sauté for 30-45 seconds until fragrant, being careful not to burn them.
Pour in the vegetable broth, cream style corn, and sweet corn kernels. Stir well to combine and bring the mixture to a boil. This should take about 5-6 minutes.
Once boiling, reduce the heat to a simmer. Stir in the soy sauce, rice vinegar, white pepper, salt, and sugar (if using). Let it simmer for 3-4 minutes to allow the flavors to meld together.
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 the slurry into the pot. Continue to stir and cook for 1-2 minutes until the soup thickens to your desired consistency.
Reduce the heat to the lowest setting. While stirring the soup gently and continuously in one direction, slowly pour the beaten eggs in a thin, steady stream from a height. This technique will create beautiful, long, and delicate egg ribbons. Cook for about 30 seconds until the egg is just set.
Turn off the heat. Stir in the toasted sesame oil for a final touch of aroma. Ladle the hot soup into bowls, 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 perfect egg ribbons, pour the egg slowly from a height while stirring the soup gently in a single circular motion.
- 2Use white pepper for an authentic Indo-Chinese flavor; black pepper has a different, stronger taste.
- 3Ensure the cornstarch is fully dissolved in COLD water before adding to the hot soup to prevent lumps.
- 4Do not boil the soup after adding the egg, as it can make the egg ribbons tough and break them apart.
- 5For a richer flavor, you can use chicken broth instead of vegetable broth.
- 6Taste and adjust seasonings before serving. The saltiness of your broth and soy sauce can vary.
Adapt it for your goals.
Spicy Version
Add 1 teaspoon of chili garlic sauce or a finely chopped green chili along with the ginger and garlic for a spicy kick.
Chicken Sweet Corn SoupChicken Sweet Corn Soup
Add 1/2 cup of finely shredded cooked chicken to the soup along with the broth in step 2.
Vegan Sweet Corn SoupVegan Sweet Corn Soup
Omit the eggs. To add creaminess, you can blend 1/4 cup of the soup with 2 tablespoons of cashews and stir it back in, or simply enjoy it as a clear sweet corn soup.
Extra VeggiesExtra Veggies
Add 1/4 cup of finely diced carrots, french beans, or mushrooms along with the aromatics in step 1 for added nutrition and texture.
Why this is on our healthy list.
Comforting and Hydrating
This warm, broth-based soup is an excellent way to stay hydrated. Its comforting nature makes it a perfect choice during colder weather or when feeling under the weather.
Good Source of Protein
The addition of eggs provides a good source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Antioxidants
Corn is a source of antioxidants like lutein and zeaxanthin, which are beneficial for eye health. Ginger and garlic also contribute their own powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of this Sweet Corn Egg Soup (approximately 1.5 cups) contains around 200-220 calories, making it a light and satisfying appetizer or meal.
