Easy 3-minute Egg Drop Soup with Fluffy Eggs

Easy 3-minute Egg Drop Soup with Fluffy Eggs

Enjoy the taste of store-bought egg drop soup with this fuss-free recipe It's a thick broth with fluffy eggs.


Canned corn (creamed corn)
1 can (435 g) *See notes below
2 cups (400 ml)
Chicken soup stock granules
1 tablespoon
Sesame oil
1/2 tablespoon
Black pepper
a small amount


1. Add the canned corn and water to a pan and heat. When it starts to boil, add the chicken stock granules and stir gently.
2. When it reaches a rapid boil, crack the egg and add it. Gently stir it in.
3. When it's cooked, add sesame oil and black pepper. It's done.
4. Adjust the amount of soup stock you need to match 2 cups of water according to your preference.
5. Speedy Trick Use the can from the canned corn to measure the water; you'll get the last of the corn doing this.
6. I used canned creamed corn that is sold in 435 g cans with one can's worth of water so it's quick to measure.
7. If the soup is too thick, adjust the consistency with water.
8. Easy in 3-minutes My Homemade Corn Potage Recipe ID: 724379

Story Behind this Recipe

This is the egg drop soup I created after many visits to a Chinese restaurant.
This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request.