Corn egg drop soup

corn egg drop soup

This corn egg drop soup is my favorite soup. I made this quite often, because it’s very easy and fast to make. For this recipe I just need one fresh corn cob, shredded the kernels and boiled with chicken broth and grated ginger. While stirring the soup I poured the beaten eggs (2 eggs) and continue stirring in one direction, add sliced spring onions and season with soy sauce, salt and pepper. That’s it, enjoy the soup!

egg drop soup with corn

This Egg Drop Soup recipe adapted from She Wears Many Hats .

Corn egg drop soup


  • 1 corn on the cob, shredded the kernels
  • 2 eggs, beaten
  • 4 cups chicken broth
  • 1cm fresh ginger, grated (1 teaspoon grated ginger)
  • ¼ cup sliced spring onions (2 stalks)
  • 1 tablespoon soy sauce
  • salt
  • pepper


  1. Prepare a soup pot, add corn kernels, chicken broth and grated ginger, bring to a boil.
  2. Reduce the heat to simmer, slowly pour the beaten eggs while stirring the soup in one direction.
  3. Add sliced spring onions.
  4. Season with soy sauce, salt and pepper.


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