Sweet Corn Soup Recipe – Egg Ribbon Style – Quick & Easy

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Soup Recipe – Egg Ribbon Style – Quick & Easy

Hey everyone! If you’re anything like me, sometimes you just need a comforting bowl of soup. And this Sweet Corn Soup? It’s my go-to when I want something warm, flavorful, and incredibly easy to whip up. I first made this when I was craving something light but satisfying, and the egg ribbons just took it to another level! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Sweet Corn Soup isn’t just delicious; it’s a lifesaver on busy weeknights. It comes together in under 30 minutes, requires minimal effort, and is packed with flavor. The silky-smooth corn base, combined with those delicate egg ribbons, is seriously addictive. Plus, it’s a great way to sneak in some veggies!

Ingredients

Here’s what you’ll need to make this delightful soup:

• 285 grams sweet corn kernels (canned, drained)
• 3 cups water
• 2 chicken stock cubes
• 1 tsp sugar
• 1 tbsp corn flour
• 2 tbsp water (for corn flour slurry)
• 1 egg

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sweet Corn: Canned corn is super convenient, and works beautifully here. If you prefer fresh corn, about 3 medium cobs worth of kernels will do the trick. Just be sure to cook the fresh corn before blending!
• Chicken Stock Cubes: I usually use Maggi or Knorr chicken stock cubes – they’re readily available here. Feel free to use your favorite brand.
• Sugar: Don’t skip the sugar! It might seem odd in a savory soup, but it really balances out the flavors and enhances the sweetness of the corn. Just a teaspoon makes all the difference.
• Corn Flour: This is what gives our soup that lovely, velvety texture. You can also use cornstarch if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, let’s give those sweet corn kernels a quick blend. Don’t overdo it – we want some texture, so just pulse it a few times, leaving some whole kernels.
2. Now, pour 3 cups of water into a pot and bring it to a boil. Add the blended corn, chicken stock cubes, and sugar. Give it a good stir and let it simmer for about 10 minutes. This lets all those flavors meld together beautifully.
3. Time for the thickening magic! In a small bowl, mix the corn flour with 2 tablespoons of water to create a smooth slurry. Stir this into the simmering soup and cook for another minute or two, until it thickens up nicely.
4. Here comes the fun part – the egg ribbons! Slowly drizzle a beaten egg into the soup while gently stirring in a circular motion. This creates those gorgeous, delicate strands.
5. Cook for just one more minute, and that’s it! Your Sweet Corn Soup is ready to serve.

Expert Tips

A few little things I’ve learned over the years:

• Don’t boil the soup vigorously after adding the egg, or it might scramble. A gentle simmer is key.
• Taste and adjust the seasoning as needed. You might want to add a pinch of salt or a dash of pepper.
• For a smoother soup, you can strain it through a fine-mesh sieve after blending the corn.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken stock cubes for mushroom stock and simply omit the egg. It’s still incredibly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels on your stock cubes to be sure.
• Spice Level: Add a pinch of white pepper or a dash of chili flakes for a little kick. My family loves a bit of heat!
• Quick Weeknight Version: If you’re really short on time, you can skip the blending step and just use the canned corn as is. It won’t be quite as smooth, but it’ll still be tasty.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a few accompaniments. I like to serve it with:

• A splash of vinegar (rice vinegar or white vinegar work well)
• A drizzle of chili sauce
• A dash of soy sauce
• Crispy fried noodles for a bit of crunch

Storage Instructions

Leftovers? No problem! You can store this soup in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit upon cooling, so just add a splash of water or stock when reheating.

FAQs

Got questions? I’ve got answers!

• Is this soup suitable for kids? Absolutely! It’s mild and flavorful, and a great way to get them to eat their veggies.
• Can I make this soup ahead of time? You can definitely make the soup base ahead of time and store it in the fridge. Just add the egg ribbons right before serving.
• What can I substitute for chicken stock cubes? You can use chicken broth or bouillon powder instead.
• How do I prevent the egg from scrambling? The key is to drizzle the egg slowly while stirring gently. Don’t let the soup boil vigorously.
• Can I use frozen corn instead of canned? Yes, you can! Just make sure to thaw and cook the frozen corn before blending.