- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 ml
- 400 g
- 150 g
- 2 tbsp
- 60 ml
- 1 tsp
- 1 tsp
- 1 pinch
- 1 pinch
Process
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In a medium pot, bring the chicken broth to a gentle simmer over medium heat.
Add the creamed corn and whole corn kernels. Stir well and let it return to a simmer.
In a small bowl, whisk the cornstarch with the water until smooth to make a slurry.
Slowly pour the cornstarch slurry into the simmering soup while stirring constantly. Cook for 2–3 minutes until the soup thickens slightly.
Season with soy sauce (if using), white pepper, and salt to taste.
Reduce the heat to low. While gently stirring the soup in one direction, slowly drizzle in the beaten eggs. Stop stirring and let the egg ribbons set for 30 seconds.
Turn off the heat. Stir in the sesame oil.
Ladle into bowls and garnish with sliced green onions. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is adding the egg to a boiling soup; this creates tough, broken egg pieces. Make sure the soup is at a bare simmer and stir gently in one direction.
- Cornstarch slurry must be added to a simmering liquid and cooked briefly to thicken properly; if added to a cold liquid, it will not thicken well.
- For a smoother texture, you can blend half of the soup before adding the egg ribbons. Adjust the consistency with extra broth if needed.
- Taste before adding salt, as both the broth and creamed corn can be salty.
Substitutions
- chicken broth→vegetable broth for a vegetarian version
- creamed corn→blended whole corn kernels with a little water
- soy sauce→tamari for gluten-free
- green onions→chives or omit
Storage & reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally; do not boil or the egg ribbons will break apart. For best texture, reheat only what you plan to eat. Freezing is not recommended as the cornstarch and eggs may separate and become watery upon thawing.
FAQ
The questions we get asked most
Why did my egg ribbons turn into clumps instead of silky strands?
The soup was likely boiling too vigorously or you poured the egg too quickly. The soup should be at a bare simmer (small bubbles around the edge) and you should drizzle the egg in a thin stream while stirring slowly in one direction. Also, let the egg set for 30 seconds after adding before stirring again.
Can I use frozen corn instead of canned?
Yes, frozen corn works well. Use the same amount (150 g) and add it directly to the simmering broth; no need to thaw first. It may take an extra minute to heat through.
How do I make this soup vegetarian or vegan?
For vegetarian, swap the chicken broth for vegetable broth. For vegan, also omit the eggs and increase the cornstarch slurry to 3 tbsp to thicken, or add soft tofu cubes for protein. The sesame oil is plant-based, so it is fine.
Can I make this soup ahead of time?
You can prepare the base (broth, corn, and cornstarch) up to 2 days ahead and refrigerate. When ready to serve, reheat gently and add the beaten eggs and sesame oil just before serving. This prevents the eggs from becoming rubbery.
Why is my soup not thickening?
The cornstarch slurry may not have been cooked long enough, or the soup was not simmering when you added it. Bring the soup to a simmer, whisk the slurry again (it settles), and add it slowly while stirring. Cook for 2-3 minutes until thickened. If still thin, make another small slurry and repeat.
How can I tell when the soup is done?
The soup is done when it coats the back of a spoon lightly and the egg ribbons are just set. It should be hot throughout and have a glossy sheen from the sesame oil. Do not overcook after adding the eggs, or they will toughen.
Can I add other ingredients like chicken or tofu?
Yes, cooked shredded chicken or firm tofu cubes can be added with the corn. If using raw chicken, simmer it in the broth until cooked through before adding the corn. Adjust seasoning accordingly.
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