Egg Drop Soup with Corn: Easy and Delicious Recipe in Minutes!

Corn egg drop soup is a classic Chinese dish that takes less than 30 minutes to prepare. It's perfect for a quick, easy weeknight meal and a great way to use up leftover vegetables.
To make it even more substantial, you can add ground chicken or turkey. Tip: cook the ground meat until it's cooked through and well browned. It's ideal for a light lunch or a simple dinner and pairs well with crusty bread or crackers. 🌽🥚🍲
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INGREDIENTS
2 teaspoons peanut oil (or vegetable oil) If you’re adding chicken to a dish, increase the amount of oil to 1 tablespoon
1 small fresh garlic clove , grated
1 teaspoon fresh ginger , grated
3 Green onions , chopped (white and green parts separated)
¼ teaspoon Ground black or white pepper
4 teaspoons Cornstarch
⅛ teaspoon Turmeric powder (optional, for color)
1 tablespoon Knorr Granulated Chicken Bouillon
3 large Eggs , beaten
1-2 cups canned or frozen corn , drained
1 teaspoon Sesame oil , optional
4 cups Water , plus 2 tablespoons
Kosher Salt , as needed
INSTRUCTIONS
Heat the oil in a medium pot over medium heat.
Add minced garlic, grated ginger, and the white parts of the green onions. Sauté until fragrant but not browned, about 30 seconds.
Add the corn, turmeric, black pepper, and chicken bouillon. Stir to combine.
Pour the water into the pot and bring it to a boil. Cover and reduce to a simmer. Let it simmer for 8 to 10 minutes to allow the flavors to meld.
In a separate bowl, combine the cornstarch with 2 tablespoons of cold water until smooth. Slowly drizzle the cornstarch mixture into the soup, stirring constantly. Simmer for 1 minute to slightly thicken the soup.
In the same bowl used for the cornstarch mixture, beat the eggs well with a pinch of salt. Pour the beaten eggs into the soup through the tines of a fork, allowing them to form ribbons. Allow the egg to set for a few seconds, then gently stir to break it up to your desired consistency. Avoid boiling to prevent curdling.
Add most of the green parts of the sliced green onions, reserving some for garnish. Taste and adjust the seasoning with salt if needed.
Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve hot.