Easy Fresh Corn Egg Drop Soup 2 versions

Fresh Corn Egg Drop Soup: If you love light, cozy, restaurant-style soups, this Corn Egg Drop Soup is perfect for you. It’s warm, silky, and naturally sweet from the corn, with soft egg ribbons that melt into the broth. I’ve shared two versions so everyone can enjoy it —
✨ a classic, flavorful version
✨ and a diabetic-friendly option with fewer carbs and a lighter texture.

Both are quick, comforting, and perfect for cold days or light dinners. Scroll down and enjoy the recipes! 💛

🩺 1. Diabetic-Friendly Corn Egg Drop Soup

⭐ Ingredients (Low Carb, Low Glycemic)

• Water — 7 cups
• Fresh corn kernels — ½ cup only
  (low quantity to reduce sugar load)
• Spring onions — 3 tbsp
• Eggs — 3
• Vegetable broth cube — 1
• White pepper — ½ tsp
• Salt — to taste
• Potato starch — 1.5 tbsp only
• Cold water — 2 tbsp

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⭐ Instructions (Same Method, But Healthier)

Step 1 — Make Light Broth

• Add 7 cups water to a pot.
• Dissolve 1 vegetable broth cube.

Step 2 — Add Controlled Corn

• Add only ½ cup corn (lower carbs).
• Add spring onions.
• Cook for 5 minutes.

Step 3 — Light Thickening

• Mix 1.5 tbsp potato starch + 2 tbsp water.
• Add to soup and stir gently.

(Less starch = fewer carbs = diabetic-friendly)

Step 4 — Add Eggs

• Beat 3 eggs.
• Pour slowly while stirring on low heat to form ribbons.

Step 5 — Finish

• Season with salt & white pepper.
  Serve warm.

🍜 2. Classic Corn Egg Drop Soup

⭐ Ingredients (Serves 4–5)

• Water — 6–7 cups
• Fresh corn kernels — 1 cup
  (or 1 full can of sweet corn, drained)
• Spring onions — 3–4 tbsp, chopped
• Eggs — 3 to 4, lightly beaten
• Broth cube — 1 cube (chicken or vegetable)
• Salt — to taste
• White pepper — ½ tsp
• Potato starch — 3 tbsp
• Cold water — 4 tbsp (for slurry)
• A few drops sesame oil (optional)

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⭐ Instructions

Step 1 — Prepare the Broth

1. Boil 6–7 cups water in a pot.
2. Add 1 broth cube and stir until dissolved.

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Step 2 — Add Corn & Green Onions

1. Add the corn kernels to the broth.
2. Add chopped spring onions.
3. Cook on medium heat for 5–7 minutes.

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Step 3 — Thicken the Soup

1. Mix 3 tbsp potato starch + 4 tbsp cold water to form a smooth slurry.
2. Pour it slowly into the boiling soup while stirring.
3. Cook for 1–2 minutes until the soup becomes slightly thick.

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Step 4 — Create Egg Ribbons

1. Turn heat to low.
2. Stir the soup gently in one direction.
3. Slowly pour the beaten eggs in a thin stream.
4. Let the eggs set for a few seconds, then give a soft swirl.

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Step 5 — Final Seasoning

• Add salt
• Add white pepper
• Add a few drops sesame oil (optional)
  Serve hot.

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