A nourishing, slightly sweet soup made from fresh corn, silky egg ribbons, and goji berries. Thickened to a creamy consistency with cornstarch, it’s perfect as a light meal or breakfast.
Egg Drop Corn Soup: The Ultimate Comfort Food in Minutes
What Makes This Soup Special?
Egg drop corn soup is a beloved Chinese comfort dish that transforms humble ingredients into something warm, satisfying, and full of texture.
Unlike clear broths or long-simmered soups, this version is slightly thick, subtly sweet, and packed with soft corn bits and delicate egg ribbons—making it a favorite for both kids and adults.
It’s a speedy cousin of the well-known egg drop soup (蛋花汤), but with the natural sweetness of corn taking center stage.
A Quick and Easy Alternative to Long-Simmered Chinese Soups
In Chinese cooking, many traditional soups — like winter melon soup with pork ribs or Pork Rib Soup Recipe, are all about deep, slow-simmered flavor. These types of soups often require over an hour of cooking time.
Egg drop corn soup is the opposite. You don’t need to simmer it for ages — just 10 minutes from start to finish, and you’ll have a bowl of soup that feels just as nourishing and comforting.
It’s the kind of dish you can whip up after work or early in the morning, with minimal ingredients and no stress.
It’s quick, satisfying, and foolproof, which is why I turn to it so often.
Adjusting the Sweetness
I usually add about 30g of rock sugar to bring out the natural sweetness of the corn — this amount is just right for me.
But the beauty of this dish is its flexibility. Corn is naturally sweet, so you might find that you don’t need any sugar at all.
Feel free to skip it entirely or adjust the quantity based on your taste and the sweetness of your corn.
Serving Ideas: Beyond Just a Side Soup
While it’s fantastic on its own, pairing it right takes it to the next level:
1. Breakfast Champion
With fried dough sticks – Dip for the ultimate crunch-and-sip experience.
Steamed buns (such as Lotus Leaf Buns) – Fluffy bites balance the soup’s silkiness.
2. Light Meal Upgrade
Scallion pancakes – Salty, crispy contrast.
Pickled veggies (酱菜) – A tangy punch cuts the sweetness.
3. Post-Feast Finisher
After a heavy meal (hotpot, anyone?), a small bowl cleanses the palate with its gentle sweetness.
Why you‘ll love this recipe
- It uses simple ingredients but tastes like something from a cozy café
- Naturally sweet from the corn, with no need for heavy seasoning
- The egg ribbons are beautiful and tender — perfect for visual appeal
- Goji berries add a nutritious, colorful twist
- Great for breakfast, afternoon tea, or a light main course
- Quick and beginner-friendly, no special skills or equipment needed
Ingredients (Serves 2–3)
- 300g corn (about 2 ears)
- 1 egg
- 10–15 pieces goji berries
- 30g cornstarch (2–3 tablespoons)
- 15g white sugar or rock sugar (1–2 tablespoons)
- 500–600ml water
Note: Cornstarch needs to be mixed with an equal amount of cold water before using to make a slurry.
Instructions
- Prepare the corn kernels
Wash the corn, then slice off the kernels with a knife (or use pre-shelled corn). Chop the kernels finely.
Tip: For a smoother texture, blend the chopped corn for 10 seconds in a blender — keeping a few chunks for added texture.
- Boil the corn to release flavor
Add the chopped corn and water to a pot. Bring to a boil over high heat.
Skim off any white foam that forms after boiling — this keeps the soup clear and clean in taste.
- Season and cook
Add the sugar and stir well. Simmer over medium heat for 2–3 minutes until the corn is fully cooked.
- Thicken the soup
Make a cornstarch slurry by mixing cornstarch with an equal amount of cold water. Slowly add the slurry to the soup in 2–3 batches, stirring gently after each addition until the soup reaches your desired thickness (like yogurt or slightly thinner).
- Add goji berries and egg
Add the goji berries.
Beat the egg in a bowl, then slowly pour it into the soup in a thin stream while gently stirring in a clockwise motion 2–3 times to create silky egg ribbons. Stir very gently to avoid breaking them.
Frequently Asked Questions
Can I use frozen corn?
Yes! Frozen corn works perfectly — just thaw it before chopping or blending.
Can I skip the goji berries?
Absolutely. They add color and a slight tang, but the soup will still be delicious without them.
What‘s the best way to reheat this soup?
Gently reheat on the stovetop over low heat while stirring. If it thickens too much, add a splash of water.
Can I make it sweeter or more savory?
You can increase the sugar slightly or add a pinch of salt for a sweet-salty balance.
Silky Egg Drop Corn Soup with Goji Berries
Ingredients
- 300 g corn about 2 ears
- 1 egg
- 10 –15 pieces goji berries
- 30 g cornstarch 2–3 tablespoons
- 15 g white sugar or rock sugar 1–2 tablespoons
- 500 –600ml water
Instructions
Prepare the corn kernels
- Wash the corn, then slice off the kernels with a knife (or use pre-shelled corn). Chop the kernels finely.
- Tip: For a smoother texture, blend the chopped corn for 10 seconds in a blender — keeping a few chunks for added texture.
Boil the corn to release flavor
- Add the chopped corn and water to a pot. Bring to a boil over high heat.
- Skim off any white foam that forms after boiling — this keeps the soup clear and clean in taste.
Season and cook
- Add the sugar and stir well. Simmer over medium heat for 2–3 minutes until the corn is fully cooked.
Thicken the soup
- Make a cornstarch slurry by mixing cornstarch with an equal amount of cold water. Slowly add the slurry to the soup in 2–3 batches, stirring gently after each addition until the soup reaches your desired thickness (like yogurt or slightly thinner).
Add goji berries and egg
- Add the goji berries.
- Beat the egg in a bowl, then slowly pour it into the soup in a thin stream while gently stirring in a clockwise motion 2–3 times to create silky egg ribbons. Stir very gently to avoid breaking them.
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