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Close-up view of a bowl of Egg Drop Corn Soup with visible corn kernels and a smooth texture.
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Egg Drop Corn Soup (玉米羹)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 200
This comforting Egg Drop Corn Soup is a delightful blend of fresh corn and egg, perfect for a cozy meal.

Ingredients

Vegetables

  • 3 to 5 ears fresh corn
  • 1 teaspoon granulated sugar (plus more to taste)
  • 1 teaspoon Diamond Crystal kosher salt (plus more to taste)
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 large egg

Instructions 

  • Grate corn from the cobs and scrape any remaining milk into a bowl.
  • Simmer corn cobs in water for 10 minutes, then discard.
  • Add corn mixture to corn stock, simmer for 5 minutes, then season.
  • Mix cornstarch with water, whisk into soup, and thicken.
  • Drizzle beaten egg into swirling soup, let sit for 30 seconds.
  • Serve immediately.

Notes

For a richer flavor, use homemade corn stock if available.
Calories: 200kcal
Cost: $10
Course: Soup
Cuisine: Chinese
Keyword: Corn