Dinner

Sweet Corn Egg Drop Soup Recipe

ByHarry Bern February 23, 2026February 23, 2026

Introduction

Sweet Corn Egg Drop Soup is a comforting and flavorful dish that’s quick to prepare. With tender vegetables, sweet corn, and silky egg ribbons, it’s perfect for a light meal or starter on any day.

The image shows two white bowls filled with a light yellow soup that has a clear broth texture. Inside the soup, there are visible thin white egg strands, small orange carrot cubes, and thin green slices of chili pepper scattered on top, sprinkled with black pepper. A white ceramic spoon with a small orange flower design holds a whole green chili pepper and is placed next to the bowls. The background surface is dark brown woven texture, creating contrast with the white bowls and spoon. A black pepper grinder can be seen blurred in the background behind the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp Butter
1 tsp Garlic (peeled & chopped finely)
1 medium Carrot (chopped finely)
4 no Green Beans (chopped finely)
1 no Green Chilli (chopped finely)
1 can Sweet Corn Cream Style
4 cups Chicken Stock or Veg Stock
1 tsp Salt (to taste)
1 tsp White pepper powder
1 tsp Vinegar (to taste)
1 large Egg
1 tbsp Cornstarch
3 tbsp Cold Water
2 no Spring Onions (chopped finely)
2 no Green Chillies (chopped finely)

Instructions

Step 1: Melt the butter in a pan over medium heat. Add the chopped garlic, carrot, green beans, and green chili, then sauté for about one minute until fragrant.
Step 2: Stir in the cream-style sweet corn, chicken or vegetable stock, salt, white pepper, and vinegar. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Step 3: In a small bowl, mix the cornstarch with cold water to create a smooth slurry. Pour this into the hot soup while stirring; it will thicken immediately.
Step 4: Beat the egg till well combined. Lower the heat to low, then slowly drizzle the egg into the soup. You will see soft egg ribbons form on the surface. Turn off the heat right after.
Step 5: Add the chopped spring onions into the soup and stir gently. Serve hot, garnished with extra spring onions, black pepper, and green chillies if desired. Enjoy!

Tips & Variations

Use vegetable stock for a vegetarian version or substitute chicken stock with mushroom broth for a richer flavor.
Adjust the vinegar according to your taste to balance the sweetness of the corn.
For extra texture, add some cooked shredded chicken or tofu cubes before adding the egg.
To make the soup spicier, include more green chillies or add a pinch of chili flakes.

Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the eggs from curdling. Avoid microwaving at high heat as it may affect the texture of the egg ribbons.

How to Serve

Two white bowls filled with sweet corn egg drop soup sit on a white marbled surface. Each bowl has a thick broth that is pale yellow with visible pieces of soft, fluffy white egg ribbons floating throughout. Small diced orange carrot bits and pale yellow corn kernels are evenly spread in the soup. Thin slices of green chili pepper float on top of the soup, sprinkled lightly with black pepper. Behind one bowl, there is a white soup spoon holding a green chili pepper. The lighting emphasizes the warm, comforting texture of the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned sweet corn?

Yes, fresh corn can be used. Simply cut the kernels off the cob and cook them with the vegetables before adding the stock.

Why is the egg ribbon soft and not clumpy?

Pouring the beaten egg slowly into hot but not boiling soup and stirring gently allows thin ribbons to form, giving the soup a delicate texture rather than clumps.