Country ham and corn egg drop soup from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 297) by Kristina Cho

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Notes about this recipe

  • dmdmdmmm on January 16, 2026

    the soup was good, mine came out MUCH thicker than her photos so I had to add a bit more water to thin it out a bit. I didnt get the egg effect she was talking abt but thats on me. I stirred a bit too early as opposed to waiting for it to set a bit. I suggest to be lighthanded on the white pepper first and dont put whatever she suggests in one go. I did and it was too spicy for my kid. so i guess if ur feeding kids or someone who isnt into spice a lot, add a bit as you go

  • CaptainPantsless on December 29, 2024

    I omitted the first step (boiling cobs) and used a can of drained corn instead (winter!). Absolutely delicious despite the sub. Super simple, super satisfying. The corn made my lil Midwestern heart flutter and the country ham brought me back to the South where I currently reside.

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