This a 15-minute, quick and easy comforting corn egg drop soup recipe with an umami miso soup base and little bits of sweet corn.
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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 miso egg drop soup recipe uses chicken stock and miso paste to make a soup base. The miso adds umami and saltiness, and the bits of corn give this egg drop soup a burst of sweetness to each sip, and of course, you can't have egg drop soup without the egg ribbons.
Ingredients for Miso 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 fresh corn on the cob in the summer and pre-cut them and freeze them in a large ziplock bag so I always have super sweet corn in the winter time as well.
- Starch: I use cornstarch to thicken this sauce.
- Miso: Since this soup is quite delicate, I like to use lighter misos (yellow or white) for this recipe.
How To Make Egg Ribbons in Egg Drop Soup
- Turn Off the Stove Before You Add the Beaten Egg - 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 soup that is boiling will disrupt the one-direction flow the egg is being cooked in and vigorously boiling soup will also make scrambled eggs with the beaten egg.
- Stir the Beaten Egg Slowly
- 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.
Tips for Making Egg Ribbons in Soup
- Do Not Use a Whisk - Use chopsticks or a wooden spoon to gently mix the egg mixture into the soup.
- Mix The Beaten Egg Slowly and Gently - If you mix the beaten egg into the soup too quickly, the beaten egg won't get a chance to suspend itself in the hot soup to cook and form the egg ribbons. You will end up mixing the egg into the soup and thickening the soup instead.
How to Make This Soup a Meal
Traditionally, this corn egg drop miso soup is enjoyed as a soup appetizer but I like to add noodles (vermicelli or ramen noodles) or rice to it and make it an easy one-bowl meal! I will occasionally also add slices of Chinese BBQ Pork (Char Siu) as well to make the soup even heartier.
Egg drop soup is made with chicken stock, salt, ginger and eggs.
Egg drop soup is fully cooked. The egg that is added at the very end to make egg drop soup is cooked through the residual heat from the soup.
More Soup Recipes You May Like
- Tom Yum Goong (Thai Hot & Sour Soup with Shrimp)
- Creamy Roasted Mushroom Garlic Soup
- Creamy Miso Bacon Pumpkin Soup
- Roasted Miso Cauliflower Mushroom Soup
- Bun Bo Hue (Spicy Vietnamese Beef Noodle soup)
- Wonton Noodle Soup
Did You Make This Miso Egg Drop Soup Recipe?
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Miso Egg Drop Soup with Corn
- 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.
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, adjust the heat to medium-low and add in the ginger slices, and corn.
- Add in the miso and stir the soup a few times to dissolve it.
- Let it simmer for 10 minutes on a low simmer.
Thicken the Soup with a Cornstarch Slurry
- After 10 minutes of simmering, bring the heat back up to medium heat.
- In a small bowl, mix together the cornstarch with cold water.
- Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.
Make the Egg Ribbons
- 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.**Do not use a whisk to do this step. Use chopsticks or a wooden spoon to gently mix the egg mixture into the soup.
- (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
*Nutritional information is calculated using online tools and is an estimate*
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