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Corn and Mushroom Egg Drop Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Chinese


Corn and Mushroom Egg Drop Soup is a simple starchy thick soup of corn and mushrooms, you can use chicken stock as a base or if you want to opt for a vegetarian option, it works well on vegetable stock base too.


  • 2 ears fresh corn
  • 6 pcs dried shiitake mushrooms, rehydrated in 1 cup of boiling water, chopped
  • 6 pcs white button mushroom, chopped
  • 3 large eggs, lightly beaten
  • 4 cups chicken stock or vegetable stock
  • 2 tbsp cornstarch
  • 3 stalks spring onions, finely chopped
  • 1/2 tsp white pepper
  • 1/2 tsp grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp light soy sauce
  • coriander, to garnish
  • oil


  1. Remove corn from the cob, place kernels in a bowl, reserve the cob
  2. In a pot over medium heat, add oil, sauté garlic, ginger, and spring onions.
  3. Add the chopped mushrooms then cook for 2 minutes. Set aside water used to rehydrate shiitake.
  4. Pour chicken stock, add the corn kernels and the cob. Bring to a boil then simmer for 20 minutes.
  5. Remove cob from the pot then discard.
  6. Combine cornstarch and liquid used to rehydrate mushrooms, mix well then pour into the pot. Let it boil then simmer for 5 minutes.
  7. Slowly pour in the beaten eggs while stirring the soup slowly in a circular motion.
  8. Add the light soy sauce then season with white pepper and salt then serve topped with chopped coriander. Serve while hot.