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Sweet Corn Egg Drop Soup (玉米蛋花汤)

I am blogging this recipe at Ashley’s request. This is one soup that you can prepare in 10 minutes if you have a can of cream-style corn, water chestnut, and eggs. Its simple, easy, tasty, and healthy! Get cooking Ashley!



  1. Add cream-style corn, minced chestnut, and water/chicken stock to a medium-size pot.
  2. In a separate bowl, beat the two eggs.
  3. Bring to a boil over medium high heat. Reduce heat to a simmer. Stir in the beaten egg slowly while the soup is simmering.
  4. Stir in seaweed if desired and season the soup with salt and pepper to taste.
  5. Garnish with spring onions and cilantro.
  6. Serve hot.