Chinese Corn Egg Drop Soup (Easy Cantonese Recipe)
This easy Chinese corn egg drop soup combines sweet corn, savoury chicken broth and silky egg ribbons for a comforting Cantonese soup ready in just 20 minutes.
Equipment
- 1 Hand blender
Ingredients
- 2 cups Sweet Corn (tinned/frozen/fresh)
- 5 cups Chicken Broth
- 1 tsp Cornflour / Cornstarch
- 2 Eggs beaten
- ¼ tsp White Pepper
- Salt to taste
- Spring Onions (optional) chopped, for garnish
Instructions
- Using a large pot, bring Chicken Broth to a boil. Add 1 cup of sweet corn and simmer for 5 minutes until tender.5 cups Chicken Broth, 2 cups Sweet Corn (tinned/frozen/fresh)
- Blend the mixture until smooth using a hand blender.
- Stir in the remaining sweet corn and simmer for another 5 minutes till tender.
- Mix cornflour with 1 tsp of cold water to create a slurry. Stir the slurry into the soup and let it simmer for a few minutes until the soup is thickened.1 tsp Cornflour / Cornstarch
- Slowly drizzle the beaten eggs into the soup, gently stirring it as you do to create silky egg ribbons.2 Eggs
- Season with salt and white pepper. Garnish with chopped spring onions (if using). Serve immediately.¼ tsp White Pepper, Spring Onions (optional)
Notes
- Always mix cornflour with cold water to create a slurry before adding it to the soup. This prevents the flour from forming stubborn, gummy lumps. Do not add dry cornflour directly.
- To make the egg drop, slowly drizzle and stir in the beaten eggs. You don’t want to stir it too quickly as that would break up the eggs cooking over the heat of the soup. Keep it slow and steady until the eggs take shape in ribbons/threads.