Sweet Corn and Egg Drop Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Sweet corn kernels: Adds a natural sweetness and texture to the soup.

Cornstarch: Used to thicken the soup, creating a smooth and velvety texture.

Eggs: Beaten and slowly poured into the soup to create delicate egg ribbons.

Salt: Enhances the overall flavor of the soup.

White pepper: Adds a subtle heat and depth of flavor.

Sesame oil: Drizzled on top for a nutty and aromatic finish.

Green onions: Chopped and used as a garnish to add freshness and a pop of color.

When creating egg ribbons in sweet corn and egg drop soup, ensure the broth is at a gentle simmer rather than a rolling boil. This allows the beaten eggs to cook slowly and form delicate, silky strands. Pour the eggs in a thin, steady stream while continuously stirring the soup in a circular motion. This technique helps achieve the perfect texture and appearance for the egg ribbons.

• chicken broth - Substitute with vegetable broth: Provides a similar base flavor while making the dish vegetarian-friendly.

• sweet corn kernels - Substitute with frozen peas: Adds a similar texture and sweetness to the soup.

• cornstarch mixed with water - Substitute with arrowroot powder mixed with water: Acts as a thickening agent in the same way as cornstarch.

• beaten eggs - Substitute with silken tofu: Creates a similar texture and is suitable for a vegan version of the soup.

• salt - Substitute with soy sauce: Adds a savory umami flavor while also providing the necessary saltiness.

• white pepper - Substitute with black pepper: Offers a similar spiciness, though the flavor profile will be slightly different.

• sesame oil - Substitute with olive oil: Adds a different but complementary flavor and maintains the richness of the soup.

• chopped green onions - Substitute with chopped chives: Provides a similar fresh, onion-like flavor for garnish.

• Allow the sweet corn and egg drop soup to cool completely before storing. This prevents condensation, which can lead to a watery soup.
• Transfer the soup to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• For short-term storage, place the container in the refrigerator. The soup will stay fresh for up to 3-4 days.
• For long-term storage, place the container in the freezer. The soup can be frozen for up to 2-3 months.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This ensures even thawing and prevents the soup from becoming watery.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to maintain the consistency of the egg ribbons.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Garnish with freshly chopped green onions and a drizzle of sesame oil before serving to refresh the flavors.

• Gently reheat the sweet corn and egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent the egg ribbons from breaking apart.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
• For an extra touch of freshness, add a splash of chicken broth or a bit more sesame oil before reheating. This can help revive the flavors and maintain the soup's creamy texture.
• Avoid boiling the soup during reheating, as this can cause the egg ribbons to become rubbery and the corn kernels to lose their sweetness.
• Once reheated, garnish with freshly chopped green onions to add a burst of color and a fresh, crisp flavor.

• Pot: To bring the chicken broth to a boil and cook the soup.

• Measuring cups: To measure the chicken broth and sweet corn kernels accurately.

• Measuring spoons: To measure the cornstarch, salt, white pepper, and sesame oil.

• Small bowl: To mix the cornstarch with water.

• Whisk: To beat the eggs until smooth.

• Ladle: To stir the soup and create egg ribbons.

• Knife: To chop the green onions for garnish.

• Cutting board: To provide a surface for chopping the green onions.

• Serving bowls: To serve the finished soup.

Use pre-cooked corn: Opt for canned or frozen sweet corn kernels to save time on prep and cooking.

Ready-made broth: Use store-bought chicken broth to skip the lengthy process of making it from scratch.

Pre-beaten eggs: Beat the eggs in advance and store them in the fridge until needed.

Quick thickening: Mix the cornstarch and water beforehand to quickly thicken the soup when needed.

Pre-chopped green onions: Chop the green onions ahead of time and store them in an airtight container.