Chinese Sweet Corn Egg Drop Soup

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A beloved homestyle Chinese soup where sweet corn and silken egg ribbons float in a glossy, savory broth. Lighter than American creamy corn chowder but more substantial than plain egg drop soup, it balances gentle sweetness with warming ginger and a hit of white pepper. Ready in under 30 minutes, it is the perfect starter or light meal with rice on the side.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 26 gCarbs
• 2 gFiber
• 8 gSugar
• 10 gProtein
• 720 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 1.4 mgIron
• 7 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Soup Base

• 6 cups low-sodium chicken broth
• 1.5 cups sweet corn kernels (fresh or thawed frozen)
• 1 cup creamed-style corn
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 tablespoon vegetable oil
• 3 slices fresh ginger, smashed
• 2 cloves garlic, lightly smashed

For the Egg Ribbons & Finish

• 3 large eggs, lightly beaten
• 1/2 teaspoon ground white pepper, plus more to taste
• 1.5 teaspoons kosher salt
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame oil
• 1 small handful cilantro, chopped (optional)

Directions

1. In a large pot, heat the vegetable oil over medium heat. Add the smashed ginger and garlic and cook for 45 seconds until fragrant, taking care not to brown them.
2. Pour in the chicken broth, sweet corn kernels, and creamed corn. Bring to a gentle boil, then reduce to a steady simmer and cook for 6 minutes so the corn flavor infuses the broth.
3. Whisk the cornstarch with the cold water in a small bowl to make a smooth slurry. Stir the slurry into the soup in a slow, steady stream and simmer for 2 minutes until the broth lightly coats the back of a spoon.
4. Season the soup with the salt and white pepper, tasting and adjusting as needed; remember the creamed corn adds some sweetness so balance accordingly.
5. While stirring the soup in one continuous circular motion with a ladle or chopsticks, slowly drizzle the beaten eggs from a height of about 8 inches. Let them set for 10 seconds without stirring to form delicate ribbons, then gently stir once to distribute.
6. Remove and discard the ginger and garlic slices. Stir in the toasted sesame oil off the heat. Ladle into warmed bowls, scatter the sliced scallions and cilantro over the top, and serve immediately with extra white pepper at the table.

Cook’s Notes

• Use fresh corn cut from the cob in late summer for an extra-lush, naturally sweet version; frozen works year-round with nearly identical results.
• Pour the eggs from height while stirring in one direction for the prettiest long ribbons; stationary eggs yield thicker, blotchy curds.
• For a richer, almost chowder-like body, stir in 1/4 cup of evaporated milk or a thin drizzle of heavy cream after the eggs set.
• Top each bowl with a few crispy fried shallots or garlic chips for a satisfying crunch that contrasts the silky broth.
• Make it vegetarian by swapping chicken broth for a robust mushroom or vegetable broth and adding 1/2 cup diced tofu in the last simmer.

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