Photo of Chinese-Inspired Egg Drop Soup with Corn by WW

Chinese-Inspired Egg Drop Soup with Corn

Points® value
Total Time
20 min
10 min
10 min
A favourite Chinese takeaway soup. For extra body, we added corn. But you can stir in baby spinach or sliced shiitake mushrooms.


Vegetable stock cube

1 cube(s), or chicken, make up to 600ml with hot water


1 tablespoon(s), level

Ground Ginger

½ teaspoon(s), level

Garlic powder

¼ teaspoon(s), level

Sweetcorn, frozen, boiled

150 g

Spring Onions

2 medium, trimmed and thinly sliced

Sesame Oil

½ teaspoon(s)

Egg, whole, raw

2 medium, raw


  1. In a medium saucepan, whisk the stock, cornflour, ginger, and garlic powder. In a small liquid measuring cup with a spout, beat the eggs. Simmer the stock over medium heat, stirring occasionally.
  2. Using a whisk or wooden spoon, stir the simmering stock in a circle to make a whirlpool. Slowly drizzle in the eggs, continuing to stir the stock, so the eggs cook in small ribbons. Stir in the corn, white spring onion parts, oil, and season with salt, and black pepper. Before serving, garnish with the green spring onion parts.