A quick and easy comforting egg drop soup recipe that can be put together in 15 minutes with an umami miso soup base and little bits of sweet corn.
Egg drop soup is a favorite around here because it’s simple, salty and comforting. If you have never had egg drop soup before, it’s a popular Chinese takeout dish that is essentially a slightly thickened soup, made with chicken stock with wispy bits of eggs flowing through it.
This egg drop soup recipe is not your usual traditional egg drop soup recipe. This miso corn egg drop soup has the addition of miso for the added depth in flavor and umaminess and bits of corn to give a burst of sweetness to each sip, and of course the essential egg ribbons that make the soup pure comfort – excellent for days you crave comfort foods.
INGREDIENTS EGG DROP SOUP
- Broth: Try to find a good quality broth with low sodium or no sodium for this recipe so you can control how much salt you are putting into the soup so you can tweak it to your liking on how salty you want this soup to be.
- Egg: Any sized egg works for this recipe
- Corn: You can use fresh corn (freshly cut from the cob), or frozen corn for this recipe. I usually buy a few dozen farm fresh corn in the summer and pre-cut them and freeze them in big ziplock bag so I always have super sweet corn in the winter time as well.
- Starch: I usually use corn starch for this recipe but if you plan to reheat this soup, then I would use potato starch instead. Anything that is thickened using corn starch usually turns watery once it has been reheated.
- Miso: Since this soup is quite delicate, I like to use the lighter misos (yellow or white) for this recipe.
HOW TO GET EGG RIBBONS IN EGG DROP SOUP?
- Turn Off the Stove Before You Add the Egg and Stir it Slowly – I like to do this right after the soup has come to a boil and thickened (so the soup is super hot). The reason I turn the stove off before I add the egg is because I find that whenever you have the stove on, it continues to boil which disrupts the one direction flow the egg is being cooked in. There’s nothing wrong with that, but sometimes it ends up curdling the egg and not creating the ribbons. It’s also essential you are mixing it slowly and gently. If you mix it too quickly it will not have a chance to cook into the ribbons and it would make the soup more custard-like.
- Stir Your Soup in One Direction Only – Stir your soup in one direction to start a whirlwind momentum before adding in the whisked egg. Continue to stir the soup in the same one direction gently and slowly to stretch out the strands of eggs. The heat from the soup will set the eggs as it stretches out in the soup.
TRANSFORMING THIS SOUP INTO A MEAL
Traditionally, this is enjoyed as an appetizer or a light meal but to transform this soup into a heartier meal, you can add cooked noodles or rice to it and make it a one-bowl meal!
LOOKING FOR MORE SOUPS? TRY THESE!
- Tom Yum Goong (Thai Hot & Sour Soup with Shrimp)
- Creamy Roasted Mushroom Garlic Soup
- Creamy Miso Bacon Pumpkin Soup
- Roasted Miso Cauliflower Mushroom Soup
- Ham and Corn Chowder Soup
DID YOU MAKE THIS EGG DROP SOUP RECIPE?
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A quick and easy egg drop soup recipe that can be put together in 15 minutes with an umami miso soup base and little bits of sweet corn.
- 2 slices of ginger
- 2 1/2 tablespoons miso paste (white or yellow miso)
- 4 cups low sodium broth (chicken or vegetable)
- 2 cups corn (frozen or fresh)
- 2 eggs
- salt to taste
Starch Slurry (to thicken the soup)
- 3 tablespoons corn starch (or potato starch)
- 4 tablespoons water
- (optional) a few drops of sesame oil
- (optional) green onions (chopped)
- Slice the ginger and set aside.
- Set the stove the medium heat.
- In a pot, add the chicken stock and bring it to a boil.
- Once the chicken stock has started to boil, add in the ginger slices, miso, and corn and let it simmer for 10-15 minutes.
- Stir the soup a few times to dissolve the miso.
- Once 10-15 minutes has passed and the soup has come to a boil again, mix the corn starch and cold water in a small bowl and mix well.
- Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.
- In the same bowl, you used to make the corn starch slurry, beat 2 eggs with a fork until they are well mixed.
- Once the soup has come to a boil again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat.
- Slowly add the egg mixture in while continuing to stir. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
- (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
- Transform this soup into a meal, by adding cooked rice or noodles in once the soup is done
- I usually use corn starch for this recipe but if you plan to reheat this soup, then I would use potato starch instead. Anything that is thickened using corn starch usually turns watery once it has been reheated.
- Serving Size: 1 Serving
- Calories: 184 cal
- Sugar: 9 g
- Sodium: 676 mg
- Fat: 5g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
Keywords: egg drop soup recipe
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