Corn Egg Drop Soup

Egg drop soup was the first dish I prided myself in making by myself from start to finish (I was 4). I would stand on a blue and green polkadot stool, violently swirling the broth while drizzling in beaten eggs, burning my tongue through multiple taste-tests to make sure I seasoned the soup just right.

Over a decade later, I still hold the same pride every time I make this dish—its so simple, yet so tasty! Egg drop soup is by far one of the simplest foods to make and offers so much comfort and nostalgia in a small bowl of egg ribbons. The corn kernels add a bit of sweetness and crunch that I just LOVE, but you can definitely leave it out: that’s how I first learned how to make it, anyway.

My secret ingredient in this recipe is very simple: garlic powder. It’s certainly not traditional, but it adds so much flavor to the soup! You can leave it out, but I highly recommend it.

Corn Egg Drop Soup
Prep Time: 5 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 2 eggs, beaten
• 120 g sweet corn kernels (canned, frozen, or fresh)
• 4-5 cups water or broth
• 1 tbsp soy sauce
• 2 tbsp corn starch
• 1/2 tsp garlic powder
• Kosher salt to taste
• Optional: white or black pepper, toasted sesame oil, sliced scallions
  
  

Directions

1. Whisk 2 tbsp water or broth into cornstarch to make slurry. Set aside.
2. Heat remaining water or broth, soy sauce, and corn in medium-sized pot over high heat until it comes to a simmer and reduce to medium heat.
3. Pour in cornstarch slurry and cook for 5 minutes, stirring occasionally until slightly thickened.
4. Create a whirlpool in the liquid with a fork or whisk. Continue stirring as you slowly pour in whisked eggs to create ribbons of egg in the water.
5. Add garlic powder, pepper, and salt to taste.
6. Remove from heat and add sesame oil and scallions. Stir to combine and serve immediately.

Per serving: 90 calories: 12 g carbs; 2.7 g fat; 4.5 g protein