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Corn Egg Drop Soup

Rice and sweet corn make this twist on a Chinese takeout favorite hearty enough for dinner in a flash.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
226 calories per serving


> 1 (32 oz) container low-sodium vegetable broth
> 1/2 (16 oz) pkg frozen corn, thawed
> 1 tbsp reduced-sodium soy sauce
> 1/2 tsp garlic powder
> 1/2 cup uncooked white rice
> 4 large eggs
> 2 green onions
> 2 tsp toasted sesame oil


To a medium pot, add the broth, corn, soy sauce, garlic powder, and ¾ cup water. Add the rice. Season with salt and pepper. Bring to a boil on high heat. Reduce heat and simmer 20 min., until rice is tender.
Meanwhile, in a liquid measuring cup, whisk the eggs together. Gently and slowly pour eggs into broth in a thin stream. Simmer 1 min., until egg is cooked.
Remove soup from heat. Season with salt to taste. Finely chop the green onions and sprinkle over soup. Drizzle with the sesame oil.

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