Cantonese Chicken and Corn Egg-Drop Soup
- Makes4 servings
- Cook Time50 minutes
This egg-drop soup is a Cantonese classic. It’s often made with canned corn, but we prefer kernels cut from freshly shucked ears; they bring both sweetness and snap. During non-summer months, frozen corn kernels are a decent stand-in. After thawing them, if they’re damp, pat them dry. We blitz a portion of the corn in a blender until smooth; the puree gives the broth a light creaminess and suffuses the soup with corn flavor. To make the soup into a light main, offer steamed jasmine rice alongside.
Don’t simmer the soup or stir vigorously after the eggs have been added. An aggressive simmer will make the eggs bouncy in texture and too much agitation will break them apart so they almost disappear into the broth.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.