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5 from 7 votes

Sweetcorn egg drop soup

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 people
Author: Becca Heyes


  • 1 mild red chilli, seeds removed
  • 1 clove garlic, peeled
  • 260 g sweetcorn kernels (~ 1 1/2 cups) - I used tinned
  • 1/2 tbsp sesame oil
  • 2 tsp cornflour
  • 1 litre good quality vegetable stock (~ 4 cups)
  • 1 tbsp soy sauce
  • Black pepper
  • 2 eggs
  • 1 spring onion, chopped
  • 1 tsp sesame seeds (optional)


  • Add the red chilli and clove of garlic to a food processor, along with about 2/3 of the sweetcorn. Blitz to form a coarse paste.
  • Heat the sesame oil in a saucepan, and add the sweetcorn paste. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the cornflour, and mix well.
  • Add the vegetable stock and soy sauce, along with a generous amount of black pepper and the remaining 1/3 of the sweetcorn. Stir gently to incorporate the sweetcorn paste, using the back of the spoon to break up any lumps. Bring to a simmer, and cook for 5 more minutes.
  • Lightly beat the eggs in a separate bowl. Over a medium heat, slowly pour the eggs into the soup, and stir gently as they cook (more vigorous stirring will lead to smaller strands of egg). Add the chopped spring onions, cook for 1 more minute or until the egg is completely cooked, then serve topped with sesame seeds if desired.