You will love this fast and easy homemade version of corn and egg drop soup made with 3 ingredients plus water in less than 15 minutes. It’s a great way to warm up on a cold day and serve an extra course for a busy weekday meal.
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Jump to RecipeFast, Easy, and Delicious Soup
You will love the simplicity and versatility of this soup recipe. It’s easy enough that someone could cook it in an electric hot pot when living in a college dorm or while traveling. It’s also easy enough to cook in a small pot in a kitchenette while traveling. This recipe is also fast and easy to cook on a campstove while camping.
This soup tastes sweet from the corn and savory from the chicken bouillon. You can also use a vegetable bouillon if vegetarian. It’s also versatile if you want to add some cooked rice, cooked chicken, cooked veggies, cubed tofu, etc. to make a simple soup into a hearty meal..
You can also personalize the soup with a few drops of sesame oil, a dash of white pepper, and/or chopped scallions.
Instant Pot Variations
I also have an Instant Pot version of corn and egg drop soup using frozen corn and chicken legs on the blog. That recipe makes a larger quantity of soup and is heartier because it’s made from chicken legs instead of chicken bouillon.
If you already have a copy of the Chinese Instant Pot Cookbook, there’s a slightly easier recipe that uses canned cream of corn instead instead of using a hand blender to puree the corn.
Allergy Aware Corn and Egg Drop Soup
The main allergen in this soup is egg. It might be difficult to swap it out with another ingredient because of the simplicity of this recipe.
If you have nut-free vegan egg that you like, you can test if it would work in this soup by drizzling in a spoonful of vegan egg into a pot of boiling water or soup to see if it will cook into ribbons. It might need a little bit of cornstarch mixed into the vegan egg paste to help thicken the soup too. Drizzle in the vegan egg and stir so that it doesn’t clump together.
This recipe is free of peanuts, tree nuts, milk, soy, shellfish, fish, wheat, and sesame as written.
Corn and Egg Drop Soup, a Fast and Easy Recipe
Ingredients
- 1 15 oz can cream style corn (or creamed corn)
- 2.5 cups water
- 1 teaspoon chicken bouillon or equivalent
- 2 eggs lightly beaten
Instructions
- Combine cream of corn, water, and chicken bouillon in a medium sized pot (2-quarts or larger) and cook on medium heat until it boils and bubbles (approximately 8-10 minutes).
- Beat 2 eggs in a small bowl with a fork and use the fork to stir the soup to loosen up any corn pieces at the bottom until the soup is swirling in the pot. Slowly pour the beaten eggs into the swirling soup and stir the soup to prevent the eggs from forming large clumps.
Notes
Related Recipes
Here are a few of my go-to recipes when I need to make an extra dish for a meal super fast.
- Cold Tofu Recipe, A Non-Spicy & Easy Side Dish – before you do anything else, drain the tofu while you prep the rest of your meal. When the rest of your meal is ready, it takes less than 5 minutes to assemble.
- Miso Noodle Soup: Easy Breakfast for a Cold Morning – this is also a comforting soup recipe made with miso soup and noodles.
- Stir-Fried Romaine Lettuce: Fast, Easy Recipe – I love stir fried romaine lettuce! Cook until wilted for a tender-crisp texture.
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