Egg Drop Soup with Corn
This egg drop soup combines delicate egg ribbons and sweet corn in a ginger-infused chicken broth, ready in under 10 minutes. The cornstarch slurry creates silky ribbons while green onion adds brightness.
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This egg drop soup combines delicate egg ribbons and sweet corn in a ginger-infused chicken broth, ready in under 10 minutes. The cornstarch slurry creates silky ribbons while green onion adds brightness.
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In a medium bowl, crack the eggs. Add the chopped green parts of the green onion, a pinch of salt, and a dash of white pepper. Whisk together and set aside.
In a separate small bowl, prepare the cornstarch slurry. Combine the cornstarch, 1 tsp of white pepper, 1 tsp of salt, and cold water. Mix until smooth and set aside.
In a large pot or Dutch oven, pour in the chicken stock. Add the ginger slices and the chopped white parts of the green onion.
Add the drained sweet corn to the pot.
Bring the soup to a simmer over medium-high heat and let it cook for 2-3 minutes.
Stir the cornstarch slurry again, then pour it into the simmering soup to thicken it.
While gently stirring the soup in a circular motion, slowly pour in the whisked egg mixture to create ribbons.
Let the soup sit for 30 seconds for the eggs to set, then gently stir to break up the ribbons.
Finish with a drizzle of sesame oil before serving.
Store cooled soup in an airtight container for up to 2 days. Reheat gently on the stovetop; do not refreeze as egg texture deteriorates.
The broth temperature wasn't high enough when you added the beaten eggs, or you stirred too vigorously. Bring broth to a rolling boil and drizzle eggs in slowly while stirring gently in one direction.
Prepare the broth and cornstarch slurry ahead, but add the eggs just before serving. Egg ribbons break down and become tough if stored.
Use black pepper (use half the amount as it's stronger) or omit it entirely. White pepper provides heat without visible specks, but black pepper works.
Beat eggs until fully combined, thicken the broth with cornstarch first, maintain a rolling boil, and pour eggs in a thin stream while stirring constantly in one direction.
Yes. Use fresh or frozen corn kernels (about 1 cup). Add fresh corn in the last 2-3 minutes of cooking so it stays tender.
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