Recipe: Sweetcorn Egg Drop Soup

Here is my recipe for sweet corn egg drop soup.  It's quite easy and quick to make and fun to experiment with.  There are other recipes that add surimi or chicken but I used this recipe as a starting point and went from there.


1 can (400g) sweet corn kernels
1 stock cube (I used Massels Vegetarian Chicken Flavour)
2 Eggs
Water as needed (about a litre)
3 heaped tsp Corn flour (corn starch)


Drain the corn, then take about half to 3/4 of the can (or all of it if you wish) and rough chop in a food processor.

Put about a litre of water in a pot, put on the heat, and then crumble in the stock cube and add the chopped and unchopped corn.  Bring to the boil.

Turn the heat down to a simmer and in a separate bowl, beat the two eggs.

Then stir in eggs into the pot so that they form strands.

In a cup, mix the corn flour with a little cold water to form a paste, bring the pot back to a boil and stir the paste in to the pot to thicken.  And now it's ready to serve.

Best enjoyed with warm prawn crackers.

2 Responses so far

  1. Yum, that sounds so good and I love that it calls for so few ingredients! I am going to bookmark this and make it when the weather cools off this fall/winter!

  2. Amber says:
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