A thick, warm soup on the table in 15 minutes! This Chinese Corn Soup, also known as Egg Drop Soup, will blow your mind. It tastes just like what you get at Chinese restaurants, is so fast to make and you don’t even need to chop a single thing. The wonders of a can of creamed corn. Watch the cooking video and see!
Sometimes, I get the very best recipes from the most unexpected sources. Like from a sassy lady in Tennessee USA, the wonderful Dorothy, all the way over on the other side of the world who I met through my blog and has provided me with some incredible recipes that readers can’t get enough of. Like her epic Easiest Ever MOIST Apple Cake and her 5 Ingredient No Bake Chocolate Peanut Butter Bars (my friends go nuts over these – excuse the pun).
We – well, she 🙂 – are working on an epic Thanksgiving menu that I’m so looking forward to sharing here on RecipeTin Eats!
As for this Chinese Corn soup? Well, it came from a friend of mine who has never been a fan of cooking. Loves the eating part, not so much a fan of the cooking part. 🙂
I find it oddly amusing that the soup I make most frequently came from my friend who cooks the least. But it is befitting, I guess, because this Chinese Corn Soup is definitely the fastest soup I know how to make – hence why she knew it and hence why I make it so often!
I always have little bags of shredded cooked chicken in the freezer so I almost always throw that in, which is why I am sharing this Chinese Corn Soup with chicken in it it.
And actually, I usually go one step further than that and throw in some vegetables soo. I especially like adding leafy Chinese greens, like bok choy and Chinese broccoli, or even normal broccoli or broccolini. It fills it out and makes this a complete meal.
But for the sake of providing the true base recipe, I’ve kept this straight forward, with just chicken. But in reality, I’d have bits of carrot, chopped zucchini or other bits and bobs I find in my fridge!
If you watch the cooking video below the recipe, you will see how I make this without using a chopping board at all. Because sometimes – more often that you probably expect – it is just all too hard to even chop up greens.
I actually posted this recipe way back in June 2014, over 2 years ago when I just started this blog when it was pretty much just my mother reading it!! Patience has never been my greatest virtue, and I shared some of my very best recipes way back then.
2 1/2 years on, my photography and video skills have somewhat improved so I really wanted to reshare this. It was sad, thinking about this sitting in my archives with such terrible photos, with no one making it because it is SO good. So so good.
There are a handful of recipes in this big wide world that are so ridiculously simple and effortless to make, yet taste so good. It is my mission to find and share all of them with you.
This one ticks all the boxes. It truly tastes so incredible – read the feedback from people who have tried it already! – Nagi x
More quick and easy Chinese restaurant favourites
-
Chop Suey (Chicken Stir Fry)
-
Browse all Chinese restaurant recipes
More Asian Soups you’ll love
-
Ham Bone Congee (Chinese Rice Soup)
-
See all Asian Recipes
PS Very authentic sight below – me coddling a bowl of soup with my nail-polish-free Baby Hands in my daggy grey jumper. This is how this soup happens in my home.
MORE 15 MINUTE Asian MEALS
-
Quick Asian Beef RAMEN Noodles – 15 minutes, made in one pot
-
Asian Beef Bowls – reader fave!
-
Chinese Chicken and Corn Soup with Egg Ribbons – this recipe
-
Pork Stir Fry with Green Beans – flavour packed!
WATCH HOW TO MAKE IT
Chinese Corn Soup cooking video – so you can truly see how easy this is to make, without using a knife!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chinese Chicken and Corn Soup
Ingredients
- 2 cups (500ml) chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce (all purpose or light)
- 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (can omit)
- 1 tsp ginger , minced or finely chopped
- 1 garlic clove , minced or finely chopped
- 1 tsp cornflour / cornstarch , mixed with a splash of cold water
- 1 egg , whisked
- 1 cup shredded cooked chicken
- Salt and white pepper , to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
The way this dog carries on, one would think he is a poor tortured soul. Never mind that he gets to the beach almost every day (see end of video for evidence!), daily bone and is smothered with unconditional love. Humph.
Hi Nagi, would love to make this fresh on our boat tomorrow, can I double it or should I make 2 batches? Looks delicious 😋
I currently have the flu so my energy level is absolutely zero – but this took pretty much zero energy to make, and was so lovely and comforting! Thanks Nagi!
The best and simplest recipe. My Husband and 9 yr old love. Never fail recipes as always.
I just made this on a cold winters day with some slight variations !
I sautéed some onion, celery and carrot with garlic. Then added the chicken stock plus an additional cup. I then blended with a stick blender and continued to follow the rest of the recipe. Only problem is I should have made a bigger batch so I had leftovers!! Absolutely delicious. Will be adding this to my list of go-to winter recipes!
Leftovers are the bomb!!! N x
Yum! Just made this and it was very much well received.
Lovely chicken and corn soup
I just made this on cold almost-winter day. It was absolutely devine! Just how I remember it.
Hi Nagi,
What store bought chicken stock would you recommend using?
Thanks in advance x
Use the best one you can afford Michelle – I use homemade as first choice, then Maggie Beer’s or one from the butcher, then I use Campbell’s low sodium from Coles or Woolies if I can’t get one of the others! N x
Truly delicious. We ate it over jasmine rice for a more filling meal. The flavours are spot on. Thanks Nagi x
Woo hoo!! That’s great Bron!! N x
Hello Nagi,
I gathered up the courage to try your Chinese Chicken and Corn soup recipe tonight. I followed the recipe almost to the letter, but had to substitute white Moscato wine as I didn’t have any Chinese cooking wine or Mirin. Will remedy that situation ASAP.
Absolutely stunning results… I have struggled with other cook’s & even other professional chef’s recipes so many times in the past, and none of them has given the perfect texture that your recipe and method did.
Yours has the perfect ratio of stock to creamed corn.
Drizzling in the egg has *never* worked for me to make nice ribbons before with other recipes I have tried.
I have a theory that it might be because your recipe says to add the cornflour when building the broth, not last, which other recipes I have tried all said to do.. Not so!
It was a Eureka moment!! 😁
All my other Chinese chicken & corn soup recipes are going to be deleted from the recipe collection on my computer, and yours will take pride of place.
Thank you tenfold. Your recipe has helped me enjoy the process of making Chinese Chicken and corn soup with egg once more!
Kindest regards, Ange.
🌹🌹💕
Bloody good Nagi! portions just right…
OMG Nagi, made this tonight an absolute hit with all my family, I lightly toasted a bread rolls to go with it, made it a hearty meal. thank you 🙂
This is my go to cold food and I hate having to order Chinese just to get the soup. So much better than my local takeaway. It’s great to control the salt content.
Currently working through the Asian Takeaway recipes, you’re saving us a fortune!!
Made it for dinner last night, had everything I needed in the pantry, so easy and soooo delicious 🤤
Just made this without egg and it was delicious. Thank you. I’m not a big egg fan though but wondering how much better it might be with the egg. Is the egg critical Nagi?
You could always try an eggless version by substituting half a tube (125g) of silken tofu. I like topping my soup with fried shallots and fresh spring onion!
Thank you Lucy!
My partner LOVES this soup and he is a guy who only eats to survive! He doesn’t even have a dish he would call his fave, so this I would say must be it!
I on the other hand LOVE food and cooking… if you ask us… the Egg is critical and in fact I put in 2 just for him!
Thanks Nikita!
Thanks Nikita!
Nagi, I’ve made this soup and the whole family loves it! But I’m wondering if it is possible to make it with fresh corn that has been cut off the cob? If so, any tips?
I try fresh corn but I did in different ways of cooking I salute the corn with minced chicken together with onion then I add fresh water then stir until boil the add the seasoning together with the cornstarch and egg.. very yummy 5he kids will love it..
Nagi could this be made then left on low in the slow cooker? 😘🐕 You need your own cooking showx
Awesome recipe, it was a hit with my hubby and I! We ate 4 servings between us.
I make this a lot, guests always rave about how beautiful it is. I often make your Thai chicken meatballs to go with a red curry sauce so I use some of the chicken mince in the soup. Makes a lovely meal that is so warming and comforting during our very cold winters.