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Winter is definitely here! Brr…

For my husband and I, soup for breakfast is the best. It is easy to digest and it warms our stomach. We have been taking turns making soups for our breakfast lately.

This egg corn soup is very easy to make. It is almost similar to egg drop soup you commonly find at a Chinese restaurant. However, the yellowish color is truly comes from the corn and the carrots, if you know what I mean.

Well, all you need is only several ingredients: corn, eggs, carrots, water, bean curd sheets, and starch.

If you are concerned with the GMO produce, I believe you can find organic corn at your health food stores nearby. I actually found mine at a Trader Joe’s store near my house.


Egg Corn Soup Recipe

Serves 6


8 cups of water

2 cups of corn kernels, put in food processor for 2 mins

1 cup of corn kernels

1 cup of dried bean curd sheets, crumbled

1/2 cup of carrots, finely grated

2 eggs, beaten

1/2 tablespoon salt

1/4 cup of water mixed with 4 tablespoons of starch


Boil water in a pot with high heat. Once the water boils, add the corns, carrots, bean curd sheets, and salt. Cook for 10 minutes with medium heat. Then add the water mixture. Stir well. Lower the heat. Pour the eggs slowly while stirring the soup. That way, you won’t get clumps of eggs. Cook for another 2 minutes.

Voila! You are done!

If you wish, you could add white pepper and or Chinese black vinegar into your bowl of soup.