Sunday, March 21, 2010

Egg Drop Corn Soup

When I was a kid, egg drop corn soup was one of my favorite soups.  I asked my mom to cook it very frequently, and she never said no, even when she was very busy.  Now I know why.  This soup is incredibly easy to make.  With few ingredients,  you'll have a bowl of delicious soup within 10 minutes.  Try different kinds of toppings such as scallions, black pepper, crispy noodles, or a drop of sesame oil.

Egg Drop Corn Soup Print Recipe

1 canned cream style corn
2 canswater (majors with the empty can of corn)
2 Tbsptori gara soup stock*
2 Tbspcorn starch
3~4 Tbspwater (for slurry)
1/2scallion (optional)
a pinchblack pepper (optional)


  1. Mix cream style corn and water in a pot, bring to a boil, and add tori gara soup stock*.
  2. In a small bowl, mix corn starch with 3~4 table spoons of water. Add the corn starch mixture to the pot while stirring the soup, until thickened.  Reduce the heat.
  3. Pour in the beaten egg while stirring the soup in the same direction. Turn off the heat.  Serve and top with scallion or/and black pepper if desired.
Serves 4~6

*Chinese style dried chicken stock made by Japanese manufactures, generally sold at Asian grocery stores.