Fluffy Egg Drop Soup with Corn & Onion

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

I had just one ear of corn, so I made soup with it for my family.Thicken just slightly with katakuriko. For 4 servings. Recipe by Nyanyadeko

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.It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules. Recipe by Banyangarden

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

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Quick, easy, delicious soup!

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

Played with a simple recipe and came up with this.

MY way of making egg drop soup

This recipe really is simple. It's light tasing and delightful to boot.I do not add any salt to this recipe for two reasons.1. I use salted broth anyway so I don't feel the need.2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch.

I was given this recipe when I was suffering an awful stomach bug. It worked wonders and it is an inexpensive meal.

Taste great!!! If you like egg drop soup you will love this.

Typically found in any Chinese restaurant in different variations (examples: corn crab soup, chicken corn soup, etc.) but this dish is widely spread because of greater distribution around the globe.Corn soup is a great appetiser or snack, it also goes perfectly with any meal of the day.

I often make this egg drop soup with imitation crab sticks for my family.I tried adding oyster sauce and vinegar to our usual soup. It tasted like kanitama, and it was delicious, so I uploaded the recipe.You can substitute the Chinese soup stock granules with chicken stock granules.You can add harusame glass noodles to the soup too. Recipe by Komomomomo

I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple.Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated.I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki

I don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup.There are only 4 gyoza in each serving, but swirling in the egg makes it a filling soup.After adding the egg, swirl the soup with chopsticks gently!Adding sesame oil makes it smell even better!We always buy gyoza that doesn't have a lot of garlic or garlic chives in it, so the seasoning is just right for us.Adjust the seasoning to your liking. Recipe by Shijimi24

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.I used shiro-dashi that instructed the use of a ratio of 1 part shiro-dashi to 9 parts water for making the clear soup in this recipe.Adjust the ratio of shiro-dashi to water depending on the kind of shiro-dashi you use.( Refer to the instructions on the bottle of shiro-dashi for clear soup.) Recipe by Hokkori-no

This is the soup that comes with Chinese takeout.Seasoning with only chicken soup powder makes the soup taste just like a Chinese restaurant's!The spinach and beaten egg go well with the potato starch thickening. Recipe by cookpading

My mom taught me this recipe.You can also make delicious soup with dashi stock granules and water.When adding the eggs to the pot, stir them really well with chopsticks.Mitsuba cooks quickly, so be careful not to simmer it too long. Recipe by Yuuyuu0221

Tasty, low calorie, and light. Great diet soup.

I LOVE this soup and always get it at our favorite Chinese restaurant.I didn't realize how CHEAP, EASY and FAST it is to make. My kids absolutely love it too!The only thing is I prefer fresh stock/broth. The bouillon makes it yellow.

This soup is really very nice, this is the first time i make this summer soup . Fresh tomato , Japanese egg and some ingredients , they are easy to find.#mycookbook

Don't you want to eat something yummy and easy to prep for weekend lunches? Here's a recipe I often make for lunch especially in the autumn and winter season.The tip is to thicken the soup before stirring in the egg. Adjust the thickness with katakuriko. Take care not to over-cook after pouring in the egg. Recipe by Kanpa-nyu!!

You can add any kind of vegetable with miso soup. You could add tofu into this one if you like😋

Healthy and very easy to make. I like to have it as a breakfast option on a cold morning.

I make this soup whenever I don't have enough green vegetables for dinner. It's lightly flavored, so you can enjoy a lot of this soup.You could use Chinese chives instead of bok choy. You could also add meat or ham to taste. If you want the soup to be thickened, add a little katakuriko potato starch flour dissolved in water before adding the egg. For 2 to 3 servings. Recipe by cureo