Sweetcorn Egg-Drop Soup

Name: Sweetcorn Egg-Drop Soup
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4
Ingredients: 2 cans canned sweetcorn; 3 eggs; 4 cups low-salt vegetable stock; 1 tsp fresh ginger; 1 tbsp cornflour; 1/4 teaspoon black pepper; 1/4 teaspoon salt

Sweetcorn and fine egg ribbons in a light ginger and pepper broth.

Vegetarian

Cooking time: 15 min
Hands-on time: 12 min
Free time: 3 min
Difficulty: Easy
Calories: 155
Contains: Eggs

Pouring the egg in a thin stream while stirring one way creates ribbons; vigorous whisking turns it into crumbs.

Before you start

Before turning on the heatUse drained canned sweetcorn and vegetable stock; chicken stock changes the vegetarian status.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the soup

2 cans canned sweetcorn — drained
3 eggs — lightly beaten
4 cups low-salt vegetable stock — hot
1 tsp fresh ginger — finely grated
1 tbsp cornflour — mixed with 2 tbsp water
1/4 teaspoon black pepper — white or black
1/4 teaspoon salt — depending on the stock

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Medium, heavy-bottomed pot — The heavy base keeps the quick soup at a gentle simmer without scorching.
Ladle — Set it out before starting so the recipe stays within its short cooking time.

Method

Drain the corn, grate the ginger, beat the eggs, and mix the cornflour with water.
3 min
You’ll know it’s ready when
All ingredients are measured and cut small enough to cook quickly.
Tip: Small, even pieces are what make the twenty-minute timing honest.
Bring the stock to a boil with the corn, ginger, and pepper.
4 min
You’ll know it’s ready when
The corn is hot and the ginger smells fragrant in the broth.
Tip: Stir spices in the fat for only half a minute so they do not turn bitter.
Stir in the cornflour slurry until the broth thickens slightly.
3 minYou can walk away
You’ll know it’s ready when
The broth lightly coats the back of a spoon.
Tip: Keep a gentle simmer; a hard boil clouds the broth without cooking faster.
Stir the broth in a circle, pour in the egg in a thin stream, then leave undisturbed for half a minute.
3 min
You’ll know it’s ready when
The texture is balanced, with solids and broth in each spoonful.
Tip: Adjust thickness with hot, not cold, water so the simmer does not stop.
Turn off the heat, add lemon or herbs, taste, and serve.
2 min
You’ll know it’s ready when
Salt and acidity are balanced and the soup is hot but no longer boiling.
Tip: Lemon added off the heat stays bright rather than turning bitter.