There’s something endlessly comforting about egg drop soup—warm, silky, and endlessly versatile. This version, a thick egg drop soup with corn and carrots, leans into heartiness with a slightly velvety texture that wraps around every spoonful. It’s the perfect balance between savory and sweet, thanks to tender carrots and bursts of juicy corn kernels. Whether you're new to making egg soup or already have a favorite eggdrop soup recipe easy enough for weeknights, this one deserves a spot on your repeat list. Plus, with just a handful of pantry staples and fresh veggies, it falls right into the “dump soup recipes” category—simple and satisfying.
Thick Egg Drop Soup with Corn and Carrots
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Soup
Cuisine Chinese
Medium saucepan or stock pot A 3-quart pot is ideal.
Whisk To stir the broth and mix the cornstarch slurry evenly.
Ladle For drizzling the eggs in a thin stream.
Small bowl For beating the eggs.
Cutting board & knife To prep the vegetables.
- 4 cups chicken broth or vegetable broth – Choose a good-quality broth for the best flavor. Homemade egg drop soup is only as good as its base so this is key.
- 1 tablespoon soy sauce – Adds umami depth.
- 1 teaspoon sesame oil – Optional but highly recommended for aromatic richness.
- 2 teaspoons cornstarch – For thickening the soup to that luscious consistency.
- 1/4 cup water – To dissolve the cornstarch.
- 2 large eggs – Lightly beaten these create those beautiful egg ribbons. Room temperature eggs work best.
- 1 cup corn kernels – Fresh frozen, or canned all work well. Sweet corn gives lovely contrast to the savory broth.
- 1 cup finely diced carrots – Adds natural sweetness and texture.
- 1/2 teaspoon ground white pepper – A classic Chinese egg drop soup addition.
- Salt to taste – Especially if using low-sodium broth.
- 2 green onions sliced – For garnish and fresh bite.
Optional:
- 1/2 teaspoon grated ginger – For a warm slightly spicy undertone.
- A pinch of turmeric – If you like a deeper golden hue.
Step 1: Prep the Ingredients
Dice the carrots finely so they cook quickly and evenly. If using fresh corn, remove kernels from the cob. Beat the eggs in a small bowl until fully combined but not frothy.
Step 2: Cook the Vegetables
In your medium saucepan, bring the chicken or vegetable broth to a gentle simmer. Add the diced carrots and cook for about 6–7 minutes until they begin to soften. Toss in the corn and simmer for another 3–4 minutes.
Step 3: Add Seasonings
Stir in the soy sauce, sesame oil (if using), white pepper, and optional ginger or turmeric. Taste the broth and adjust the salt as needed—some broth brands are saltier than others.
Step 4: Thicken the Soup
In a small bowl, whisk the cornstarch with 1/4 cup water until smooth. Slowly stir this slurry into the simmering soup. Let it cook for another minute or two until slightly thickened. This is the secret to that comforting, velvety texture that sets this soup apart from thinner versions like classic tomato egg drop soup.
Step 5: Add the Eggs
Turn the heat to low. Using a ladle or spoon, gently drizzle the beaten eggs into the soup in a thin, steady stream while stirring the soup slowly in one direction (either clockwise or counterclockwise). This motion helps form long, delicate egg ribbons instead of clumps.
Let the soup simmer for another 30 seconds to fully cook the eggs.
Step 6: Finish and Serve
Turn off the heat. Garnish with chopped green onions and serve immediately. The soup will thicken a little more as it sits.
Pairings
This thick egg drop soup is cozy enough to stand alone, but it also plays nicely with other dishes:
- Steamed rice or jasmine rice – For a heartier meal.
- Vegetable spring rolls – Crispy and fresh, they provide a nice texture contrast.
- Chinese-style pickled vegetables – Their acidity cuts through the richness of the soup.
- Stir-fried tofu or bok choy – Light and protein-packed.
- Pan-fried dumplings – Whether veggie or meat-filled, they’re a perfect side to a comforting egg drop.
If you're going for a keto egg drop soup style, skip the rice and pair this soup with a lightly dressed cabbage slaw or sautéed mushrooms instead.
FAQs
1. Can I use egg whites only?
Yes, but the soup will be slightly less rich. Using whole eggs gives the best flavor and texture, but if you're watching cholesterol, egg whites work in a pinch.
2. What kind of corn works best?
Fresh corn off the cob is fantastic in summer, but frozen or canned corn makes this dish a year-round favorite. Just make sure to drain canned corn before adding.
3. Is this soup good for meal prep?
Absolutely. Store in the fridge for up to 3 days. The soup may thicken slightly, so add a splash of broth or water when reheating. It's a great addition to your egg drop ideas list for busy weeknights.
4. Can I make this vegetarian?
Yes—just use vegetable broth instead of chicken broth. Add a splash of soy sauce and sesame oil for extra depth.
5. Can I add meat or tofu?
Definitely. For a heartier version, stir in shredded rotisserie chicken, sliced shiitake mushrooms, or cubed tofu. It turns into a wholesome one-pot meal.
