This is actually one of my dad’s favourites and you can find the very basic version of the soup, the Corn and Egg Drop Basic Soup here.  I remember having this very often as a kid, especially as it’s super easy to make, the ingredients are readily available, and it is delicious served on rice!!  It’s almost like a sauce, but not quite!

With this version, I’ve gone a bit Chinese with some of the herbal additives just because I wanted a slightly warmer take on it and definitely a heartier version with the potatoes because I know my kids love potatoes!  Honestly, I would recommend you tweak, build, or create whatever inspires you!  This is the beauty of cooking (versus baking… but we can save that debate for another day!). 

• 2 canned of cream of corn (any brand)
• 1 fresh whole onion, diced
• 3 fresh potatoes, cubed
• 3-4 cloves of fresh garlic, diced
• 3 fresh corn on the cob, shucking the kernels
• 2 fresh eggs
• 2 teaspoons of dried red goji berries
• 10 dried red dates
• 2 L of water (or 1 L chicken broth + 1 L of water)
• green onions to garnish
• sesame oil to garnish
• salt and pepper 

1. You can prepare all your ingredients first, primarily the onions, garlic, potatoes, and fresh corn on the cob
2. Chop your onions quite finely into cubes
3. Dice up your garlic
4. Remove the ears from the corn and shuck the corn, taking only the kernels.  I tend to snap the corn in half first so that it stands on the flat side so I can just shuck it down (see video)
5. Wash, peel, and cube your potatoes into bite-sized pieces
6. In your soup pot, with a bit of oil and on low heat, fry the onions on low heat to cook and slightly caramelize 
7. Once the onions are soft, throw in the diced garlic to fry for 5 minutes on low heat
8. Add in all the shucked corn kernels and stir for 5 minutes
9. Turn up the heat to high now and add 2L water (or chicken broth)
10. Allow this to come to a boil
11. Once it boils, add in your Chinese herbs and the cubed potatoes
12. Add in the canned cream of corn at this point
13. Cover the soup
14. Be sure to stir this soup once in awhile to prevent any of the ingredients from sticking to the bottom
15. Once that boils again, you can reduce the boil to a low heat, keeping it covered for 10 minutes to allow the potatoes to fully soften
16. In a bowl, crack your eggs and scramble
17. Gently stir the soup in circles as you drizzle the egg drop into the soup, allow the eggs to cook as it enters the soup and not in clumps
18. Serve, garnish, and enjoy!

Wolfberry Leaf with Egg Drop in Chicken Broth

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

Stove top safe tea pot (for herbal teas)

I use these types of stove top safe tea pots to make most of my herbal teas!