Egg Drop Soup with Sweet Corn Recipe

Sweet Corn Egg Drop Soup is the ultimate comfort food — warm, soothing, and packed with flavor. It takes the classic egg drop soup to the next level with the natural sweetness of corn, creating a perfect balance of savory and sweet. Light yet satisfying, this soup comes together in just minutes, making it a go-to for busy weeknights or cozy days at home. Let’s get started on this simple, delicious twist on a timeless favorite!

Recipe

Serve: 6
Prep time: 10 minutes
Cook time: 45 minutes

For the chicken stock:
2 corncobs
4 quarts water, divided
½ pound chicken bones
4 slices ginger

For the egg drop soup:
6 eggs
1 teaspoon of rice vinegar, separated
2 stalks scallions, thinly sliced
½ teaspoon salt
½ teaspoon white pepper
3 tablespoons cornstarch slurry
6 tablespoons water

Instructions

1. Prepare the ingredients:

• First, remove the corn kernels from the cobs.
• Separate the egg whites and egg yolks into two different bowls. Add 1/2 teaspoon of rice vinegar to the egg whites and egg yolks. Whisk. (The vinegar protects the eggs, so they won’t be overcooked.)
• Slice the ginger.
• Slice the scallions.

2. Make the chicken stock:

• In a pot over high heat, add 2 quarts of water, add in the chicken bones. Bring it to a boil for about 3 minutes.
• Discard the water and rinse the bones. (By doing so, we can remove the impurities.)
• In a large spice bag, place in the bones, corncobs, and ginger. Tie it up. (If you don’t have a spice bag. You could also filter out the stock afterward.)
• In the same pot over high heat, add the rest of the water and spice bag. Bring it to a boil, turn to low, and simmer for 30 minutes.
• Remove the spice bag.

3. Make the egg drop soup:

• In the chicken stock over high heat, transfer in the corn and cook for about 5 minutes until fully cooked.
• Season the soup with salt and white pepper. Mix well.
• Thicken the soup with a cornstarch slurry (3 tablespoons of cornstarch with 6 tablespoons of water.) Stir until thickened and bring it to a boil.
• Swirl in the egg whites and egg yolks separately. Turn off the heat. Garnish with scallions. Served!