Chinese-Style Corn Egg Drop Soup
A quick chicken broth soup with delicate egg ribbons, sweet corn, and green onions. A touch of cornstarch lightly thickens the broth.
- Time
- 15 min
- Serving
- 286 kcal
- Ingredients
- ≈ $1.04
- Protein
- 16 g
Ingredients
- 1 Bouillon cubes 1 pcs
- 2 Eggspack 10 pcs ≈ $1.93 2 pcs
- 3 Canned sweet cornpack 340 g ≈ $1.00 80 g
- 4 Starch 8 g
- 5 Green onionspack 50 g ≈ $1.30 15 g
- 6 Fresh ginger≈ $8.00 per kg 4 g
- 7 Sesame oil 4 ml
- 8 Soy sauce 8 ml
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 500 ml of water to a boil, then add a chicken bouillon cube, grated ginger, and soy sauce.
Mix 30 ml of cold water with cornstarch, then slowly pour into the boiling broth while stirring constantly.
Add the corn and simmer for 2 minutes until the broth lightly thickens.
Whisk the eggs2 lightly with a fork, then drizzle them into the soup in a thin stream while swirling the broth in circles.
Cook for 1 minute until the eggs2 form delicate ribbons.
Stir in sesame oil and green5 onions, adjust seasoning if needed, and serve immediately.
Tips
- Why it works
- Pour the eggs into the boiling broth in a thin stream. This way the egg sets in ribbons in 30–60 seconds instead of sinking to the bottom as flakes.
- Substitutions
- Replace fresh ginger with a pinch of dried, the flavor will be milder. Skip the sesame oil or replace it with 1 tsp of neutral vegetable oil.
- Common mistakes
- A common mistake is pouring the eggs into weakly simmering soup. You'll get cloudy broth and small crumbs instead of ribbons.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat over low heat, stirring, and don't boil for long so the eggs don't turn tough.
- Serve with
- Serve for lunch with steamed rice or a simple cucumber salad.
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