Chinese sweetcorn and egg drop soup

    13 min

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

    14 people made this

    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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    Reviews in English (1)


    This was wonderful, quick to make and tasted just how we remembered from the local Chinese Takeaway! Only downside was we doubled up on the ingredients for quantity and found it was too sweet. I assume it would have been too sweet with the normal portions. Might be worth skipping the sugar as the sweetcorn is naturally sweet.  -  17 Jun 2017