Corn and Egg Drop Soup

5.0 from 10 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 45 mins

Serves: 8


  • 1-2 (1 lb/450 gram) skinless boneless chicken breast
  • 2 fresh corns, separate the cobs from the kernels
  • 1 onion, peeled and quartered
  • 6 cups water/chicken stock
  • 2 teaspoon salt, or to taste
  • 1 teaspoon ground pepper
  • 2 teaspoon Shaoxing wine/XO Cognac/brandy
  • 4 tablespoon cornstarch + 4 tablespoon water
  • 2 eggs, lightly beaten
  • 2 scallions, thinly sliced
  • sesame oil


  1. To separate corn kernels, place a small bowl/ramekin upside down inside a large mixing bowl, stand one corn and use a sharp knife to scrape off the kernels, the kernels will fall into the mixing bowl without making a mess.
  2. Place chicken breast, corn cobs, onions, and water/chicken stock in a soup pot. Bring to a boil. Reduce heat and simmer for 45 minutes.
  3. Discard corn cobs. Shred chicken breast and return them to the pot. Add corn kernels, salt, and pepper. Simmer for 15 minutes.
  4. Add Shaoxing wine/XO Cognac/brandy and adjust seasoning if necessary. Pour the corn starch solution to thicken the soup. Turn off heat.
  5. Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.
  6. Serve with thinly sliced scallions and several drops of sesame oil per serving.

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