Flavours of WUR: Sweet Corn and Mushroom Egg Drop Soup

All the flavours of the world can be found in our WUR community. Geena Charmansyah, Master’s student of International Development studies, takes us to her homeland, Indonesia.

‘This dish is a real family classic. My grandmother used to make it for brunch every Sunday. If you add rice, it’s nice for dinner as well. Before the war, my Grandma told me, shark fin was used in the soup, but you really can’t do that nowadays, especially not in Wageningen. Indonesia has always been a trading nation, and you can see that in this soup. The ingredients come from many different places.’

Ingredients (servings 2-4):

1 large onion
3 cloves of garlic
2 tins of sweet corn (800g)
300g button or other mushrooms
2 vegetarian stock cubes
1 l water
2 medium eggs
2 tsp cornflour (Maizena)
white pepper
1 tsp sugar
1 tsp grated nutmeg
1 tbsp cooking oil


  • Dice the onion and the garlic. Chop the mushrooms.
  • Blend half a tin of corn coarsely in the blender. The rest will go into the soup whole.
  • Break the eggs into a bowl and whisk.
  • Heat the oil at a moderate heat and add the onion, frying it until it softens. Add the chopped garlic and sauté until it is fragrant. 
  • Add all the corn, a dash of salt, some pepper and nutmeg, and mix well.
  • Add the water. When the soup begins to boil, add the stock cubes.
  • Add the mushrooms and stir.
  • Meanwhile, mix the cornflour with 3 tsp water in a bowl. Add to the soup and stir well.
  • Once the soup has thickened, add the beaten egg slowly as you stir so it forms long strands.
  • Let the soup boil for a few minutes. Taste for sugar, salt and pepper, and serve!

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