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
- Chinese Chicken and Corn Soup
- Chop Suey (Chicken Stir Fry)
- Chow Mein
- Cashew Chicken
- Beef and Broccoli
- Browse all Chinese restaurant recipes
More Asian Soups you’ll love
- Ham Bone Congee (Chinese Rice Soup)
- Wonton Soup
- LAKSA!
- Chinese Noodle 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!
- Egg Fried Rice
- See 15 Minute Recipes
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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:
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!
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 there! Just wondering if you have a recipe or a quick suggestion on making creamed corn? It’s sometimes available locally for me but not an awful lot of it is stocked!
Simple recipe, but tasted too heavily of cooking wine. My kids wouldnt touch it. so disappointed.
Hi Anna, sorry you didn’t enjoy it – there’s only one tablespoon of Chinese wine and that definitely shouldn’t overpower the flavour. Did you follow the recipe exactly? N x
I did!
I think I cook 1-2 of your recipes a week and all have been fantastic.
I will halve the wine or omit next time.
Awesome and fast love this soup simple and delicious great served reallt hot on cold days or anytime
I’m so glad you love it Curt!
Hi – when do you add the broccolini and do you blanch it first ? Looks great !
Hi CK, I add it in and bring the soup to a boil for a few minutes to cook the broccolini – N x
Yet another delicious recipe.
Simple and so tasty with great flavours.
I poached a chicken breast in the stock and added a medium size can of corn kernels for texture. Your fantastic recipes are inspirational. Thank you so much.
Perfect Katrina!!
The Chinese Chicken and Corn Soup looks so good. Is it possible to substitute fresh or frozen corn for the creamed corn.
Love your recipes!
Hi Gwen, you really need creamed corn for this recipe – N x
I use the corn kernels by grinding it a little to give that creamy texture
Simply amazing my 12vie loves to make this.
We had to 4x times the recipe the second time we made this because my 16 year old couldn’t get enough, my boys say ur amazing Nagi thank you so much.
That’s so great to hear Kirsty!
Made this for dinner tonight and it tasted great. So quick and easy.
I’m so glad you loved it Susan!
Made this ripper last night, absolute WOW factor. I can’t believe how super duper easy it was to make.
Woah, that’s great to hear Barb!
This looks so good – I can’t wait to try it. Thank you! I’ve been searching for a simple but delicious chicken corn soup, and I think this hits the spot 🙂
Great to hear Claire!
Wow, wow & wow
My kids (15&14) really hadn’t had a soup before & loved it. We will definitely be having it again soon, so easy & simple to prepare & cook.
I was thinking of maybe adding some 2 minute noodles to the next batch.
I double all the ingredients & have plenty left to freezer
Yum, yum
Perfect Luke, I’m glad your family loved it!!