How to Make Tasty Chinese Egg-drop Soup with Corn

Rena Lane
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How to Make Tasty Chinese Egg-drop Soup with Corn
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How to Make Tasty Chinese Egg-drop Soup with Corn Delicious, fresh and tasty.

Chinese Egg-drop Soup with Corn. 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 health choice for breakfast or as a dessert when dinner out in restaurant. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat.

Chinese egg drop soup is one of the easiest soups to cook.

I love eating corn no matter how it is cooked.

It is cheap, delicious and available all year round.

You can have Chinese Egg-drop Soup with Corn using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chinese Egg-drop Soup with Corn

  1. You need 1 of Corn on the cob.

  2. Prepare 2 of Eggs.

  3. It’s 1 tbsp of Chinese soup stock.

  4. It’s 800 ml of Water.

  5. It’s 1 tbsp of Sake.

  6. Prepare 1/2 of Japanese leek.

  7. Prepare 1 dash of Green onion.

  8. It’s 1 tsp of Grated ginger.

  9. Prepare 1 dash of Salt.

  10. It’s 1 of Pepper.

  11. You need 1 tbsp of Katakuriko.

  12. It’s 2 tbsp of Water (for the katakuriko).

I usually use it to boil soups such as this Chinese sweet corn soup (cooked in a thermal cooker) and Chinese sweet corn soup with chicken.

This Chinese Corn Soup, also known as Egg Drop Soup, will blow your mind.

It tastes just like what you get at Chinese restaurants As for this Chinese Corn soup?

Well, it came from a friend of mine who has never been a fan of cooking.

Chinese Egg-drop Soup with Corn instructions

  1. Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up..

  2. Scrape off the cooked corn kernels with a knife..

  3. Put the water, soup stock granules and sake in a pot and bring to a boil. Add the corn kernels. Skim off surface scum. Season with salt and pepper..

  4. Stir in the katakuriko dissolved in water. When the soup starts to bubble, add the beaten eggs through a slotted spoon..

  5. Add the chopped leek and grated ginger, and turn off the heat. Ladle into bowls, scatter chopped green onions and its done!.

Loves the eating part, not so much a fan of the cooking part. 🙂.

They key to this egg drop soup is the added flavor of sweet corn.

Sweet young corn is my preference, but the season always seems to be early and short, hence, we usually use regular yellow corn, which is less sweet but has the body and depth of flavor for making a really flavorful soup.

Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants.

Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday.