Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and healthy choice for breakfast or as a dessert when dining out in a restaurant.

A sweet egg drop soup

Corn egg drop soup is different from other commonly savory egg drop soups because it is sweet. In China sweet corn egg drop soup is called “粟米羹” which is believed to be a benefit to the stomach and bowels.

The variations

There are two common versions of sweet corn soup: one is with egg and the other one is with chicken meat. This is a very sweet version with eggs only. In order to add more layers to the soup, I use corn paste and whole corn. I keep half of my corn as a whole while processing the left half with clean water to make the base paste. So we both have the chewiness of niblet and enhance the color greatly.

Whether sugar should be added

The sweetness of the corn can bring the soup a first layer of sweet taste; however, we still need to add some salt and optionally sugar to make the combined taste richer. If the corn you bought is sweet enough or you want to keep the taste to natural sweetness.

If you want the soup to be more appealing and sweet, I will recommend adding rock sugar.

How to avoid the egg ripple from dropping

Adding starch water is the key step for all kinds of egg drop soups. After the soup boils, stir the start water to remove any lumps and clumps. Then pour in the starch water.

The shape of the egg drop

To begin, crack an egg into the bowl and lightly whisk with the fork until the egg is fully beaten and nearly homogenous in color.
Then slow down the fire. This is really important because strongly boiling will spoil the texture.
Then hold the egg bowl just above the surface of your soup and slowly pour the egg into the boiling broth in circular motions, stirring with your scoop as you go so that it creates thin egg ribbons in the liquid. This method will keep your eggs from clumping up and ensures each egg drop is deliciously light and fluffy.

The size of the egg drop actually depends on your fire and the stirring speed. If you want finer flowers, stir the soup fristly to make them in a fast speed motion.

Other egg drop soup recipes

We have a long list of egg drop soup recipes in Chinese recipes, check the following and find your favorite way.

What to serve with corn egg drop soup

My favorite way of serving this soup is with hot, spicy savory dishes or pancakes. Following are some of the lovely ideas.

Ingredients breakdown

Fresh sweet corn — half whole, half blended
Water
egg for egg drop
sweetener- rock sugar is a sugar-based confection. The name is based on the transparent appearance. It is made by boiling sugar into a sweet syrup and then cooling it into large crystalline chunks. Rock sugar is a staple sweetener of Chinese cuisine.
salt can help to combine all of the flavors together.

Instructions

Prepare fresh sweet corn or purchase niblet from the supermarket.
Chop the sweet corn with a knife; keep ½ of the sweet corn in a small bowl.
Add the left sweet corn and add around 2 tablespoons of clean water in a food processor and blend until they turn into chunks.

Transfer the blended corn, and the whole sweet corn to a pot, and add water. Cook for 4 minutes after the water boils. Add rock sugar if using and a very small pinch of salt.

Mix cornstarch with around 2 tablespoons of water and then add the water starch to the soup. Bring to boiling again until the soup base becomes thick in texture.
Now, slow down the fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction. Serve hot.