School Lunch Style Egg Drop Soup

School Lunch Style Egg Drop Soup

This is egg drop soup just like what's served at school lunches!
It's an egg soup with corn.
It's easy, which is perfect when you're busy.

Ingredients: 8 servings

1500 ml
Consomme soup stock cubes
Canned corn
1 large can
[For katakuriko slurry]
1 tablespoon
1 tablespoon


1. In a pot, add water and consomme cubes and bring to a simmer.
2. When the cubes are dissolved, add the entire contents of the can. The canned corn is 425 g (265 g without liquid)
3. When the soup starts boiling, add the katakuriko slurry, stirring continuously.
4. Bring back to a boil and add the beaten eggs.
5. Stir lightly and turn off the heat.

Story Behind this Recipe

I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple.