Egg Drop Corn Soup with Scallions and White Pepper

Why You’ll Love This Recipe

• Silky, delicate egg ribbons in a clear, flavorful broth you can make in 20 minutes.
• Sweet pops of corn add texture and color without weighing the soup down.
• Seasoned simply with white pepper and a whisper of sesame oil for a clean, classic finish.
• Pantry-friendly and flexible—great as a light lunch, starter, or comfort bowl.

Grocery List

• Produce: Scallions, corn kernels (fresh or frozen)
• Dairy/Eggs: 3 large eggs
• Pantry: Low-sodium chicken broth, cornstarch, white pepper, fine sea salt, toasted sesame oil

Full Ingredients

Soup Base

• 4 cups low-sodium chicken broth
• 1 1/2 cups corn kernels (fresh cut from 2–3 ears or frozen; no need to thaw)
• 3 scallions, thinly sliced (whites and greens separated)

Egg Ribbon

• 3 large eggs, beaten until smooth (beat 20–30 seconds for uniform ribbons)
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Seasoning & Garnish

• 1/2 teaspoon ground white pepper
• 1/2 to 3/4 teaspoon fine sea salt, to taste
• 1 teaspoon toasted sesame oil

Step-by-Step Instructions

Step 1: Prep the eggs and slurry

Crack the eggs into a liquid measuring cup or small bowl with a spout and beat until the whites and yolks are fully combined and slightly frothy, about 20–30 seconds. In a separate small bowl, whisk the cornstarch and water until perfectly smooth; this slurry will give the broth a light, silky body.

Step 2: Heat the broth

Add the chicken broth to a medium saucepan and set over medium-high heat. Bring to a boil, then immediately reduce to a gentle simmer. Add the scallion whites and the corn. Simmer for 2–3 minutes to soften the corn and infuse the broth with a mild onion aroma.

Step 3: Lightly thicken the soup

Stir the soup in a circular motion to create movement, then give the slurry a quick stir and drizzle it into the pot while stirring. Maintain a gentle simmer for 1 minute until the broth turns slightly glossy and just thick enough to suspend the egg ribbons.

Step 4: Create a gentle whirlpool

Lower the heat so the soup is barely simmering with small, lazy bubbles. Use a ladle or spoon to create a slow, steady whirlpool in the pot. This motion helps form long, delicate egg ribbons instead of clumps.

Step 5: Pour in the eggs for silky ribbons

With the soup swirling, pour the beaten eggs in a very thin, continuous stream while slowly stirring in one direction. After all the egg is in, pause stirring for 20–30 seconds to let the ribbons set. Gently sweep the pot once or twice to separate any larger sheets.

Step 6: Season and finish

Season with white pepper and salt to taste. Remove from the heat and stir in the toasted sesame oil. Ladle into warm bowls and garnish with the scallion greens. Serve immediately while the ribbons are tender and the broth is fragrant.

Pro Tips

• Use a measuring cup with a spout for the eggs; it makes a thin, controlled stream and finer ribbons.
• Keep the soup at a bare simmer when adding eggs—boiling will shred the ribbons and cloud the broth.
• For thinner ribbons, beat the eggs more and pour more slowly; for thicker ribbons, pour a touch faster.
• If the soup gets too thick, whisk in 2–3 tablespoons hot water or broth to loosen.
• Season lightly with salt; white pepper is the dominant spice note in classic egg drop.

Variations

• Chicken and Corn: Stir in 1 cup finely shredded cooked chicken right after the slurry step; simmer 1 minute.
• Sweet Corn and Crab: Fold in 4 ounces lump crab meat with the sesame oil for a delicate, briny finish.
• Vegetarian: Use quality vegetable broth and add a pinch of mushroom powder for depth.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat until steaming; avoid boiling to keep the egg ribbons tender. The soup may thicken slightly as it sits—stir in a splash of broth or water to adjust. Freezing is not recommended once the eggs are added, as the ribbons can turn spongy. For best results, make the broth-and-corn base ahead (it freezes well), then reheat and add fresh eggs just before serving.

Nutrition (per serving)

Approximate: 140 calories; 5–6 g protein; 18 g carbohydrates; 5 g fat; fiber 2 g; sodium varies by broth and added salt.