Chinese sweetcorn and egg drop soup

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    Chinese sweetcorn and egg drop soup

    Chinese sweetcorn and egg drop soup


    4 people made this

    About this recipe: Hearty and delicious egg drop soup (sometimes known as egg flower soup). This one has sweetcorn which adds texture and flavour.

    Serves: 3 

    • 1/2 or 1 tin sweetcorn
    • Water, as needed
    • 30g sugar
    • 2 eggs, beaten
    • 1 tablespoon cornflour paste (see note)

    Prep:3min  ›  Cook:10min  ›  Ready in:13min 

    1. Drain the sweetcorn from the tin and rinse it under running water. Place the corn and a cereal bowl of water in the blender and blend them coarsely to keep some texture. Pour the mixture into a small pot and bring to the boil.
    2. Add sugar, turn to low heat and simmer for 2 minutes. Beat the eggs with 1 tablespoon of water. Stir in the eggs to the pot and stir well. Bring to a boil and stir in the cornflour paste. Stir well until the soup is slightly thickened and serve.

    Cornflour paste:

    Cornflour or starch paste is an ideal thickening agent in Chinese cooking. Simply mix 1 part of cornflour with 1 and 1/2 parts of cold water.


    Mixing eggs with 1 tablespoon of water before pouring into the soup can help making smaller and smoother egg flowers in the soup.

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