Creamed Corn Egg Drop Soup. Egg drop soup is easy to make vegan! This vegan Chinese cream corn soup recipe is really simple, delicious and happens to be gluten-free and oil-free. This meal-worthy soup has a delicious Asian flavor profile.
Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two. They key to this egg drop soup is the added flavor of sweet corn. You can have Creamed Corn Egg Drop Soup using 3 ingredients and 2 steps. Here is how you cook it.
Ingredients of Creamed Corn Egg Drop Soup
- Prepare 1 can of creamed corn (16 oz).
- You need 2 of Eggs.
- You need 1 Cup of water.
We apologize in advance for any distress caused. Which variety of corn you use for this special egg drop soup is a personal preference and depends on what you can find at your local markets. Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants. Delicious and soothing sweet corn egg drop soup which taste so yummy and is super easy to make.
Creamed Corn Egg Drop Soup instructions
- Pour canned corn and water into pot. Heat on medium..
- Once mixture begins to bubble, stir it for a couple minutes until egg protein denatures (egg whites solidify and turn white)..
Perfect on a cold winter day. I have shared so many versions of sweet corn soup so far in my blog. This is a version which i call egg drop sweet corn soup because it has an egg added in it. Set aside all the corn and add with the soup extras. Heat the NSA stock/broth over medium-high heat.