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Thick Egg Drop Soup with Corn and Carrots

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Soup
Cuisine Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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.

Instructions
 

Step 1: Prep the Ingredients

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. Let the soup simmer for another 30 seconds to fully cook the eggs.

Step 6: Finish and Serve

  1. Turn off the heat. Garnish with chopped green onions and serve immediately. The soup will thicken a little more as it sits.