Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and healthy choice for breakfast or as a dessert when dining out in a restaurant.
A sweet egg drop soup
Corn egg drop soup is different from other commonly savory egg drop soups because it is sweet. In China sweet corn egg drop soup is called “粟米羹” which is believed to be a benefit to the stomach and bowels.
The variations
There are two common versions of sweet corn soup: one is with egg and the other one is with chicken meat. This is a very sweet version with eggs only. In order to add more layers to the soup, I use corn paste and whole corn. I keep half of my corn as a whole while processing the left half with clean water to make the base paste. So we both have the chewiness of niblet and enhance the color greatly.
Whether sugar should be added
The sweetness of the corn can bring the soup a first layer of sweet taste; however, we still need to add some salt and optionally sugar to make the combined taste richer. If the corn you bought is sweet enough or you want to keep the taste to natural sweetness.
If you want the soup to be more appealing and sweet, I will recommend adding rock sugar.
How to avoid the egg ripple from dropping
Adding starch water is the key step for all kinds of egg drop soups. After the soup boils, stir the start water to remove any lumps and clumps. Then pour in the starch water.
The shape of the egg drop
To begin, crack an egg into the bowl and lightly whisk with the fork until the egg is fully beaten and nearly homogenous in color.
Then slow down the fire. This is really important because strongly boiling will spoil the texture.
Then hold the egg bowl just above the surface of your soup and slowly pour the egg into the boiling broth in circular motions, stirring with your scoop as you go so that it creates thin egg ribbons in the liquid. This method will keep your eggs from clumping up and ensures each egg drop is deliciously light and fluffy.
The size of the egg drop actually depends on your fire and the stirring speed. If you want finer flowers, stir the soup fristly to make them in a fast speed motion.
Other egg drop soup recipes
We have a long list of egg drop soup recipes in Chinese recipes, check the following and find your favorite way.
What to serve with corn egg drop soup
My favorite way of serving this soup is with hot, spicy savory dishes or pancakes. Following are some of the lovely ideas.
Ingredients breakdown
- Fresh sweet corn — half whole, half blended
- Water
- egg for egg drop
- sweetener- rock sugar is a sugar-based confection. The name is based on the transparent appearance. It is made by boiling sugar into a sweet syrup and then cooling it into large crystalline chunks. Rock sugar is a staple sweetener of Chinese cuisine.
- salt can help to combine all of the flavors together.
Instructions
- Prepare fresh sweet corn or purchase niblet from the supermarket.
- Chop the sweet corn with a knife; keep ½ of the sweet corn in a small bowl.
- Add the left sweet corn and add around 2 tablespoons of clean water in a food processor and blend until they turn into chunks.
- Transfer the blended corn, and the whole sweet corn to a pot, and add water. Cook for 4 minutes after the water boils. Add rock sugar if using and a very small pinch of salt.
- Mix cornstarch with around 2 tablespoons of water and then add the water starch to the soup. Bring to boiling again until the soup base becomes thick in texture.
- Now, slow down the fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction. Serve hot.
Corn Egg Drop Soup
Ingredients
- 1 fresh sweet corn or canned sweet corn
- 2 middle sized eggs , whisked
- 1/8 tsp. salt
- 2.5 cup clean water
- 2 tbsp. rock sugar , to taste
Starch water
- 1 tbsp. cornstarch
- 2 tbsp. clean water
Instructions
- Prepare a fresh sweet corn or purchase niblet from supermarket.
- Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.
- Add the left sweet corn with around 2 tablespoons of clean water in a food processor and blend until they turn into chunks
- Transfer the blended corn, and the whole sweet corn to a pot, and add water. Cook for 4 minutes after the water boils. Add rock sugar if using and a very small pinch of salt.
- Mix cornstarch with around 2 tablespoons of water. Stir well to avoid any bumps. Add the water starch to the soup. Bring to boiling again until the soup base become thick in texture.
- Now, slow down the fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop slowly, gently, and continually. And in one direction. Serve hot.
Notes
Chicken breast can also be added if meat is desired.
Hello :), thank you so mush for this recipe, my sister loves egg drop soup but i was wondering what i could make with it. I wont be able to make it for a couple days now but i will defiantly try it out. Thank-you!!!!
My please Royce. Hope you like the healthy soup the same as me.
I have been watching reruns of Return of Superman on KBS and seen Choo Sung Hoon make this dish for Sarang. Thank you for the recipe, I cant wait to try it myself.
Hey Elaine, I’m a coeliac and I have managed to eat most of the recipes you give – slight variations on the type of soy sauce. I really enjoy looking at your page for inspiration. I loved china, I was there for three months and surprisingly didn’t struggle too much- although there is a lot I’m sad I miss out on eating first hand. But so great! Lo Mai Gai is my favourite since I used to eat it a lot as a child + chicken feet – that has been my mums favourite for 40 years.
I Love your site, about to have this soup for dinner, since I ran out of red dates to make one of your other dishes 😛
Thanks!!!
Thanks Ely for this wonderful comment.
You get me as a companion eating chicken feet. It has been my favorite snack for decades too. I hope this one turns out great for you too. Sweet corns are one of the best things in summer.
I love your recipe.
Thank you very much for taking the time to post.
Best wishes
Tim
Thank you Tim for your kindness. Happy cooking!
This looks delicious!! Thanks for posting!