Sweet Corn Egg Drop Soup 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!

Sweet Corn Egg Drop Soup Recipe

Serves: 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 rice vinegar, separated
2 stalks scallions, thinly sliced
½ teaspoon salt
½ teaspoon white pepper
3 tablespoons cornstarch slurry
6 tablespoons water

Sweet Corn Egg Drop Soup Instructions

1. Prepare the ingredients:

• Remove the corn kernels from the cobs.
• Separate the egg whites and yolks into two bowls. Add ½ teaspoon rice vinegar to each and whisk. (The vinegar protects the eggs from overcooking.)
• Slice the ginger and scallions.

2. Make the chicken stock:

• In a pot over high heat, add 2 quarts water and chicken bones. Bring to a boil for 3 minutes.
• Discard the water and rinse the bones to remove impurities.
• Place bones, corncobs, and ginger in a large spice bag and tie it up. (If unavailable, you can strain the stock later.)
• Add the remaining water and the spice bag to the pot. Bring to a boil, then reduce to low and simmer for 30 minutes.
• Remove the spice bag.

3. Make the sweet corn egg drop soup:

• Over high heat, add corn kernels to the chicken stock and cook for about 5 minutes until tender.
• Season with salt and white pepper; stir well.
• Thicken the soup with cornstarch slurry (3 tablespoons cornstarch mixed with 6 tablespoons water). Stir until thickened and bring to a boil.
• Slowly drizzle in the egg whites and then the yolks separately while swirling the soup. Turn off the heat immediately after.
• Garnish with scallions and serve hot.

Tips & notes

• Rice vinegar in eggs: Adding vinegar to the eggs prevents them from overcooking and keeps them tender.
• Homemade chicken stock: Using corncobs and chicken bones together enhances the natural sweetness and depth of flavor.
• Spice bag for easy cleanup: Using a spice bag for bones and aromatics makes straining the stock much easier.
• Swirl eggs gently: Pour eggs slowly and swirl the soup to create silky, delicate ribbons.
• Adjust thickness: Modify the cornstarch slurry amount to your preferred soup consistency.