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Closeup of egg drop soup in a brown bowl
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5 from 20 votes

Miso Egg Drop Soup with Corn

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.
Prep Time1 minute
Cook Time15 minutes
Total Time16 minutes
Course: Soup
Cuisine: Chinese, Fusion
Servings: 3 Servings
Calories: 184kcal
Author: Joyce Lee

Ingredients

Starch Slurry (to thicken the soup)

  • 3 tablespoons corn starch (or potato starch)
  • 4 tablespoons cold water

Garnish (Optional)

  • optional a few drops of sesame oil
  • optional green onions (chopped)

Instructions

  • Slice 2 slices ginger and set aside.
  • Set the stove the medium heat.
  • In a pot, add 4 cups low sodium chicken broth and bring it to a boil.
  • Once the chicken broth starts to boil, adjust the heat to medium-low and add in 2 slices ginger, and 2 cups corn.
  • Add in 2 ½ tablespoons miso paste 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 3 tablespoons corn starch with 4 tablespoons 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 cornstarch slurry, beat 2 eggs with a fork or chopsticks until they are well mixed.
  • Once the soup has come to a simmer 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
  • Find the ginger slices, and discard them before serving.
  • Enjoy!
    Egg drop soup in a bowl with a side of vermicelli noodles and green onions

Notes

  • Transform this soup into a meal by adding cooked rice or noodles in once the soup is done
  • You can also add a can of cream of corn for extra flavor.
  • If you don't want to use miso, you can omit it and use 1 and ½ teaspoons of salt instead. Do a taste test, if it's not salty enough add some more.

Nutrition

Serving: 1Serving | Calories: 184kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Sodium: 676mg | Fiber: 1g | Sugar: 9g